82 GOURMET TRAVELLER
and mizuna leaves
(see note), to serve1 To debone chicken wings,
pat wings dry with paper towel.
Expose bone at the joint by
cutting around bone and
scraping meat back a little until
you can easily twist the bone to
release it from the middle joint.
Pull out bone from the wide
end and discard. You should
have a boned-out wing with
the wing-tip bone still attached.Chicken wing “gyoza”
MAKES 10 // PREP TIME 40 MINS // COOK 25 MINS (PLUS RESTING)“This is something that we loved creating for our current
menu at Chaco Bar,” says Dingqi Xin. “Simple and fun!”
Start this recipe 3-5 days ahead to make the salted chillies.2 Mix fish, prawn meat, pepper
and 1½ tsp salt in an electric
mixer to a smooth paste. Add
yolk and sesame oil, and mix.
Add salted chillies and chilli
flakes, and mix until combined.
Transfer mixture to a piping
bag (without nozzle) and
pipe into chicken wings until
three-quarters full. Secure with
toothpicks or a bamboo skewer.
3 Place wings in a steamer
over medium heat, and steam
until half-cooked (7 minutes).
Rest for 3 minutes, then return
to steamer until just cooked
through (5 minutes). Set aside.
4 Preheat vegetable oil in a
large, deep saucepan to 180°C.
Deep-fry wings, in batches,
until golden (2 minutes; be
careful, hot oil will spit). Remove10 large chicken wings
500 gm skinless snapper
fillets, pin-boned, diced
150 gm diced raw prawn meat
½ tsp white pepper
1 egg yolk
¾ tsp sesame oil
1 tbsp salted chillies
(see note)
1½ tsp Korean chilli
flakes (see note)
Vegetable oil, for
deep-frying
Ponzu (see recipe p81)from pan, rest for 2 minutes,
then return to pan and deep-
fry until golden (1 minute).
Drain on paper towel, remove
toothpicks, and serve with
ponzu and mizuna.
Note For salted chillies,
pulse 3 long red chillies and
11⁄4 tsp salt flakes in a food
processor until combined.
Transfer to a small sterilised
jar and stand at room
temperature for 3-5 days to
salt, then store in refrigerator
until required. Korean chilli
flakes (gochugaru) are available
from select Asian supermarkets
or Herbie’s Spices (herbies.
com.au). Mizuna is available
from select greengrocers.
Wine suggestion Chardonnay,
preferably with a little oak. ➤