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Used by some of the most celebrated chefs in the world including Paul Bocuse, Thomas Keller, Jean Joho and Joel Robuchon, the Staub cookware combines the traditional with the modern. Its design is so technically advanced that it actually helps to enhance the flavors of the dish.
Honey Glazed Stuffed Chicken Wing
Makes: 16
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients
8 chicken wings, without drumlets
4 oz (100 grams) minced chicken meat
3 pieces shitake, chopped
1 stalk spring onions, chopped
1 tablespoon shallots, chopped
1/4 teaspoon five spice powder
1/4 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon Chinese rice wine
1 tablespoon butter
2 teaspoons honey
Debone the chicken wings by cutting the soft bone (joints) away and slicing the meat off closest to the bone.
In a cocotte, mix the minced chicken, five spice powder, white pepper, salt, oyster sauce, sesame oil, Chinese rice wine, shitake, shallots and spring onions. Your STAUB cocotte is suitable for marinating and does not react to vinegar, lemon juice or wine.
With the handle of a spoon, scoop the stuffing and fill the chicken wings.
Cut the wing tips away and wrap the stuffed wings in cling wraps. Roll into cylinders and blanch in boiling water for 10 minutes.
Remove from the plastic and season with salt and pepper.
In a STAUB cocotte , melt some butter and pan fry the chicken wings until brown. Maintain the heat and add in the honey. Cook for another one minute until thoroughly coated with honey. Cut each wing in half crosswise and arrange pieces in a platter. Serve hot.
Recipe courtesy of: Executive Chef Christophe Megel, Ritz Carlton Millenia, Singapore
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