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1
Mince the Chinese cabbage and Chinese chives into 7-8 mm pieces.
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2
Sprinkle with salt (not listed in ingredients) and set aside.
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3
When Step 1 has become soft, drain the excess liquid.
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4
Add the ingredients to a bowl.
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5
Add the pepper and knead together well.
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6
Cut the two bones of the chicken wings apart with kitchen scissors.
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7
Without cutting the outside skin, tear apart the inside meat.
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8
It should look like this.
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9
(If you want to form it into a pouch, don't tear up the skin!)
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10
Place the threads of torn up meat on the top and break the joint.
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11
If you push hard, the bone will push out through the cut section.
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12
Pull them out.
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13
Remove any excess meat from the bones and add to the filling mixture from Step 3.
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14
Season both sides of the boneless meat with a good amount of salt and pepper and set aside with the cut side open.
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15
Use a spoon to scoop the filling from Step 3 and stuff it into the top of the open chicken wings.
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16
As much as possible, pull up the bottom skin and bring it to the top.
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17
Wet your hands and arrange the filling neatly.
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18
Pour sesame oil into a heated frying pan.
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19
Place the chicken in the pan skin side down and pan-fry on high heat until nicely browned.
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20
Lower the heat to low and fry while covered with a lid.
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21
After about 5 minutes, the filling will start to turn white.
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22
Flip them over and fry for another 5 minutes on low heat while covered with a lid.
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23
When they have cooked through, place the skin side down again and pan-fry on high heat until crisp.
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24
Arrange onto a plate.
