STUFFED CHICKEN WINGS

• 1 KILO CHICKEN WINGS

• 1/2 KILO GROUND PORK
• 1 EGG
• 1 TSP SESAME OIL
• 3 PCS CHINES MUSHROOMS
• 2 PCS CHORIZO BILBAO
• 1/2 CUP GREEN ONION, CHOPPED
• 1/2 GINGER, MINCED
• 1 TSP SALT
• 1/2 TSP PEPPER
• 1/2 TSP SUGAR
• 1 TSP MSG (optional)
• SINSAL OR LEAF LARD
• 4 EGGS,SLIGHTLY BEATEN
• 1 CUP ALL-PURPOSE FLOUR
• OIL FOR DEEP FRYING

CUT EACH CHICKEN WINGS AT THE JOINTS TO MAKE THREE PARTS. RESERVE THE TIPS FOR MAKING BROTH FOR OTHER COOKING PURPOSES. WITH THE BIGGER PORTION, CUT THE SKIN AND MEAT LOOSE FROM THE NARROW END OF THE BONE. PULL SKIN AND MEAT DOWN TO THE OTHER END OF JOINT TO FORM A BALL. WITH THE SMALLER PORTION DO THE SAME BUT YOU WILL SEE TWO BONES PROTRUDING. REMOVE THE SMALLER BONE.

COMBINE THE GROUND PORK, EGG, SESAME OIL, CHORIZO BILBAO, GREEN ONION, GINGER, SALT, PEPPER, SUGAR, AND MSG (IF USED). WRAP THE LOLLIPOP IN A LITTLE OF THE MIXTURE. WRAP IN SINSAL OR LEAF LARD. COVER EACH WITH A PIECE OF ALUMINUM FOIL. STEAM FOR 15 MINUTES. REMOVE FOIL WRAPPER, DIP EACH END IN EGG AND ROLL IN FLOUR. DEEP FRY UNTIL GOLDEN BROWN.

Special Thanks to Lai Rodriguez for the recipes...... she's a good cook dudes... You can see here in #filipino25+ channel in UNDERNET-IRC