Tuesday, November 21, 2006

CWF Part 1: Enter the Viet-Do

This is the first in the four-part "Chicken Wing Fourplay" (CWF) series and sets the foundation for the other three recipes as well. I thought it'll be good to post this one first so I won't repeat myself unnecessarily in the rest.


*For the Wings*
1. Chicken wings
2. Salt and pepper
3. Fish sauce

*For the Filling*

1. Shredded carrot
2. Minced pork
3. Soaked bean vermicelli
4. Chopped water chestnut
5. Prawns and scallops
6. Chinese black fungus
7. Salt and pepper
8. Soaked Chinese mushrooms
9. Crab meat

*For the Rub*
1. Pounded lemon grass stalks
2. Sesame oil

*For the Basting Sauce*

1. Coconut cream
2. Indonesian sweet thick soy sauce (kecap manis)
3. Fried shallot oil
4. Fried shallots
5. Honey


*Deboning the Mid-joint*

1. Expose the elbow joint (the joint between the mid-joint and the drumette)

2. With a cleaver, cleanly cut the region of the ulna and radius (the two bones in the mid-joint) just before the elbow joint

3. Use your hands to fracture the wrist joint (the joint between the wing tip and the mid-joint)
4. Create a clean incision with a sharp knife

5. Twist and remove the ulna and radius through the little incision created at the wrist joint

6. There you go, a nicely deboned mid-joint. Pretty easy eh? Deboning a whole bird is another thing altogether, but let's leave that for another day shall we?

*Stuffing the Wing*
1. Seasoned the wing with some salt, pepper and fish sauce

2. Mix the filling (this is where I added the Chinese black fungus which I forgot to include in the picture of ingredients above)

3. Put in some of the filling supporting one end of the wing with your palm. I actually cut off the wing tip for the Viet-Do so it becomes a little tube. This allows me to place the complete pieces more efficiently on my rack for roasting later on

4. Stuff in a prawn and scallop

5. Top up with more filling

*Pre-roasting Rub*
1. Mix the pounded lemon grass and sesame oil to form a paste

2. Coat the stuffed wing in some of the rub
3. Let it sit with the rub for at least an hour

*Roasting the Viet-Do*

1. Put them on a rack
2. Roast at about 160degC

*Making the Basting Sauce*
1. While the Viet-Do wings are roasting, prepare the basting sauce
2. Mix some coconut cream, kecap manis, honey and fried shallot oil in a pan

3. Stir till semi-thick (a slight bit should cling to your stirring spoon when you lift it)

*Basting the Viet-Do*
1. After about 30-40minutes, the wings should be about cooked

2. Baste generously with the basting sauce
3. Place the wings back in the oven and turn the heat up to 180degC
4. Continue basting the wings every 5-10minutes until the sauce is expended
5. A nice caramelized surface would form after awhile

Top with some crispy fried shallots and serve hot!

I appreciate a twist in a movie if it's done well. Likewise, I like to create food with a little twist as well. Stuffed wings aren't that common to begin with, so your dining partner(s) might go, "Wow, interesting." and once they take a bite of it and hit a juicy and succulent prawn or scallop (the twist) they'll be blown away even further haha!

I named this dish "Viet-Do" because the first time I had a stuffed chicken wing was in a Vietnamese restaurant. The use of coconut cream and kecap manis gave this dish the Indonesian influence, hence the term "Viet-Do".

Hmm, it almost sounds like a new martial art doesn't it? "Hey mister, you want to mess with me? Wait I Viet-Do your ass!" Hahahaha!



Anonymous said...


It's bloody orrsome stud.

Some salted egg yolk as stuffing might be cool too. Or maybe, oysters.

Yeah, oysters!!!

I, am Lord DBol

Anonymous said...

Shit! Thats my reply to it toooo!!! Shit as in WOW, TOO GOOOD!!!! Chicken wings are my fav!!!!!!!!!!!!!! Looks so goood! Well done D!

Shionge said...

Thank you so much for sharing this lovely recipe and how long does it take you to prepare & cook all this?

Can I actually prepare this and have it BBQ instead of putting them in the oven?

Looks really yummy...well done!

Sammy said...

Oh man tt's bloddy awesome.

Anonymous said...

Great job d!! did you make them for yr family??

Brings back fond memories to me as well..

Anonymous said...

Kudos to you for introducing an interesting recipe! =)

I've been reading your blog for some time & I'm very impressed with what you've got here. Keep it up!

zhengning said...

very interesting fillings!! :D

D said...

Lord DBol: Salted egg yolk and oysters, man I love those too. Point noted, it's on file now =)*points to head*

michie: They look alot harder to make than they really are actually. Hang in there gal ;)

shionge: I actually made all four varieties in one night. Took me about 2.5-3hrs in total (prep and cooking). Normally I would only do two varieties (the drumette and the midjoint) but I was feeling abit restless that day. Yes, barbecuing it would be even better I think, because there's that nice charcoal aroma. Just make sure it's well thawed and not too overstuff lest it doesn't cook thoroughly.

YD: Thanks mate!

lavender cupcaker: Replied on your blog =)

eilsel: Thanks for reading, this blog was in the making for a long time but I finally found the time to start it only this August. I'm quite surprised with how fast the readership has grown actually.

zhengning: You can use anything for the filling, minced chicken, fish paste etc.. that's what makes this so much fun. Cooking should never be about following strict rules and guidelines. Life is already stringent enough as it is!


Was abit busy yesterday so I didn't get down to Part 2. Part 2 will be up tonight =)