100g glutinous rice, soaked overnight, drained and steamed till cooked
15g dried shrimps, finely chopped
25g soaked Chinese mushrooms, diced
1 tbsp sesame oil
1 tbsp oyster sauce
1/2 tsp chicken stock powder
Sugar to taste
Marinate chicken wings with marinade (A) for at least an hour.
Heat sesame oil in a saucepan and fry dried shrimps and mushrooms until fragrant. Add oyster sauce, chicken stock powder and sugar to taste. Stir briskly to combine. Add steamed glutinous rice. Stir well to mix. Dish out and leave aside to cool.
Stuff chicken wings with the filling, then secure with a bamboo skewer. Deep-fry the stuffed chicken wings in medium hot oil until golden brown and cooked through.