Chef Anson’s Recipe: Chicken Wings Stuffed with Assorted Ingredients

Last week, Chef Anson taught us how to prepare an old Guangdong dish – Chicken Wings Stuffed with Assorted Ingredients. It requires techniques and patience to perfect the plate. Here is the recipe for our readers. If you want to learn more cooking skills from Anson, welcome to sign up for one of his cooking classes in City’super!This recipe is provided by MobiChef HK.©

Chicken Wings Stuffed with Assorted Ingredients:©

Main ingredients
Chicken wing©mobichef.com8pcs
Jinhua ham  ©mobichef.com15g
Celery             ©mobichef.com8pcs
Carrot             ©mobichef.com8pcs

Soy sauce                           ½ tsp©
Sugar                                   ¼ tsp©
Pepper powder                 a little©

Seasoned oyster sauce
Oyster sauce                     ½ tsp
Sugar                                    ¼ tsp
Shaoxing wine                  1 tsp
Sesame oil                          1 tsp
Chicken broth                    150g

1. Cut off the cartilages of the two sides of chicken wings, and remove the bones. Add the marinade and marinate the wings for around 30 mins.©
2. Chop the jinhua ham, celery, and the carrot into strips with proper length.

WhatsApp Image 2019-01-05 at 16.17.053. Stuff the chopped strips into the boneless chicken wings.©

4. Preheat the pan. Add oil. Add the stuffed chicken wings into the pan.©
5. Sear both sides to slightly golden brown, around medium well. And rest.
6. Mix the ingredients (Oyster sauce, sugar, shaoxing wine, sesame oil, and chicken broth), to make seasoned oyster sauce. Heat up the sauce with pan.©
7. Put the chicken wings back into the pan, cook with the sauce for 5-10 mins.
8. Plate and it’s ready to serve.©

About Chef Anson

Chef Anson has over 12 years’ catering experience, seven of them in Cantonese kitchens. Born into a Shanghainese family, his father taught him cooking techniques from seven years old, an age at which he already had prepare his own meals. He can still recall the first dish he prepared by himself: the Sweet and Sour Pork Ribs, his favourite at the time. This recipe is provided by MobiChef HK.©

Chef Anson started his culinary career in a local Cantonese restaurant. In 1993 he joined the Maxim’s Chinese restaurant group and was promoted to sous chef. He is currently the executive chef of Danny Catering Service, where he leads a kitchen team delivering quality food to their clients.This recipe is provided by MobiChef HK.

Anson’s profile:

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