Minced Pork & Cabbage Stuffed

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Chicken wings		12
Minced pork		100g
Pointed cabbage leaves		1.5-2
Garlic		1 clove
Ginger		1.5 thumbs
Soy sauce		2 tbsp
Sake (or white wine)		2 tbsp
Salt for the cabbage		a pinch
Sesame oil		2 tbsp
Soy sauce		2 tbsp

Method

Cut off the bottom end of the chicken wings (use in a different recipe).

This is the hardest part, to remove the two bones from the middle section. Twist at the joint and dislocate the bones, then use a sharp knife to cut around to cut off and remove the two bones.

The thinner bone comes off easily but you need a bit of effort to remove the thicker bone.

Once the bones are removed, put the chcken wings in a bowl and add the soy sauce and sake, marinate for 20 minutes, mixing occasionally.

Make the stuffing:finely chop the cabbage and put in a bowl. Add a pinch of salt and mix well, keep aside for 10 minutes.

Add the finely chopped garlic and ginger and the minced pork to the cabbage. Add the soy sauce and sesame oil and knead together until it becomes sticky.

Fully stuff Step 6 into the chicken wings by hand.

Put a baking sheet on an oven tray and put the chicken wings on top. Roast in a preheated oven 200C for 20 minutes.

Make a dipping sauce, for example:put some soy sauce, vinegar and chilli oil in a bowl and mix.

Here's a recipe for using the other parts of the chicken wings from Step 1.

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