Cooking Steps

1. 

   Step1:Wash and drain the wings of medium-sized chicken; corn, green beans, carrots and red bell peppers are used as vegetable grains. You can also choose vegetables according to your preferences. But it is recommended not to choose ingredients with high water content such as tomatoes; salad vegetables are mixed salad vegetables purchased in supermarkets.

2. 

   Step2:Use kitchen scissors to cut the fascia connecting the meat and bone at both ends of the chicken wings.

3. 

   Step3:Then smooth the chicken skin down the chicken bone.

4. 

   Step4:Mix the chicken wings with shredded ginger, sugar, cooking wine, soy sauce and salt. Marinate for more than 1 hour.

5. 

   Step5:While marinating chicken wings, prepare vegetable granules - fry in a wok until it is 80% hot, add a little cooking oil. Then fry the vegetable granules over high heat until they are 90% ripe. Dish up and set aside.

6. 

   Step6:Dice the baguifo cheese.

7. 

   Step7:Add the diced cheese into the vegetable granules and mix well. Use the residual heat of the latter to turn the cheese.

8. 

   Step8:Marinate the chicken wings, drain the marinade, and then put the cheese and vegetable into the boneless wings.

9. 

   Step9:Try to fill the wings as much as possible, but leave a space of 0.5cm at both ends for closing, so as to prevent the vegetable particles from leaking out after the chicken is heated and contracted.

10. 

    Step10:Heat the pan to 80% heat, then put a little oil on it. Put it into the chicken wings. Fry for 4 to 5 minutes on one side with medium or low heat.

11. 

    Step11:Pan fry the other side for 4 to 5 minutes. Pan fry until golden on both sides. Serve.

12. 

    Step12:Mix the dressing of the salad oil and vinegar juice, then pour it on the salad and mix well.

13. 

    Step13:Put the chicken wings and vegetable salad on the plate. A balanced brunch containing protein, fiber and vitamins is ready.