Friday, November 24, 2006

CWF Part 3: Deep-fried Stuffed Wings (Canh Go Nhoi Thit)

This is the third in the four-part "Chicken Wing Fourplay" (CWF) series and is really the dish which started it all. This dish gave me the inspiration to create this little medley of various styles for cooking the chicken wing.

I wanted to include the word "traditional" in the name for this dish but I'm actually really not very sure if it's "traditional". I first had stuffed chicken wings in a Vietnamese restaurant and they were deep-fried. My qualms about whether this is really a traditional dish or not are not unfounded because I seemed to be the only person ordering them and from the English menu at that hmm... this reminds me of some Chinese restaurants where there are two menus as well, and yes, I'm quite ashamed to admit it but sometimes I do feel like eating sweet and sour pork, lemon chicken and eggrolls or pseudo-Asian food as I call it (I think the buzzword now is "fusion"? Haha). I've encountered, more than once mind you, a waiter who whispered in my ear, "You sure you want to eat that? That's what the non-Chinese eat". Well, looks like I have totally digressed from the main topic again!

I did sound out some of my Vietnamese friends and it seems that deep-fried stuffed chicken wings are somewhat of a Vietnamese dish known as "Canh Go Nhoi Thit" and after eating this appetizer (as they usually are served as) a few times, I thought to myself, "Hey, I've eaten this so many times, I know what's in it. Why not just make them myself?" and that's pretty much how this recipe was created. This is actually the predecessor to the "Viet-Do" and I guess in the end is somewhat more "traditional".


1. Deboned mid-joints (please refer to Viet-Do for the "instructional")
2. Salt and pepper
3. Fish sauce
4. Rice flour
5. Filling (please refer to Viet-Do again)

1. Season the deboned mid-joints with salt, pepper and fish sauce

2. Add in the filling
3. Coat lightly in rice flour

4. Deep-fry

1. I left the wing tips intact for this purposely because:
a. Cutting it off creates a "tube" which isn't a good idea for deep-frying because the filling may spill out
b. This is how it's always been served in the Vietnamese joints that I frequent
c. The wingtip makes a great handle for you to hold onto this tasty morsel haha!

2. You can use a light batter instead of just coating it in flour if you so wish
3. This goes very well with the sweet fish sauce used for Vietnamese spring rolls or plum sauce as a lesser substitute

Serve hot!

As with the "Viet-Do", I've included whole scallops and prawns again in this just to make it slightly a bit more special.



Anonymous said...

This blog just gets better and better.

The pics of the food, the commentary...

The food, oh, the food...

Damn, I just wet my pants.

Lord DBol

Anonymous said...

tell me abt it anonymous!

the food looks delicious! i havent had any decent dishes for quite some time!!

D said...

Lord Dbol: I hope you wet your pants with saliva and not something else which comes to mind haha

kahsean: Did you wet your pants too? =P Aww..very soon you'll be tasting your mum's cooking again. No matter what we can cook, mum's food is always the best.