Stuffed chicken wings with vegetables,served with oyster sauce

Taking the bones out is tricky enough,stuffing in the veggie(asparagus,carrot,elingi mushroom is not an easy job either,I really over estimated myself this time...

とても綺麗なロール。焦げたり崩れたりしていないのがリックらしい完璧さ！(´∀｀)

Thanks very much,Makiko San!
These wings are stuffed and steamed,oyster sauce is spooned on after.Chicken wings are most delicious part of chicken,without the bone it's just sensational,but it was quite difficult to take out the bone and stuff the veg,too much time spent,only good to impress guests😁

How did you do it?!? It's very neat work!😳👏I tried bone less chicken wing for 手羽餃子 before,as a result...It became tattered wing...I stood in stunned silence for a while...Did you pull out bone from raw? Anyway,You can handle everything flawlessly...I respect your job, but sometimes think about why G

God gives you becoming hairdresser...😵😁? If you running restaurant,it might become popular too! Let's meet as a chef each other in the future life😉🎶😁

This happened while I was flipping the same book that I gave you.I was checking if there was any good recipe for you,but this one caught my eyes,I though it would be impressive to show something like this in SD(I admit I am naive😰),and holy crxp,that was so difficult.the recipe says blanch the wings first then take out the bones,that what I did,it took some delicate work not to tear them apart,and many of them were ruined,took me so long too,stuffing back in the veggies was not easy too,I wanted to stuff more but couldn't do without tearing...
Listen,they did taste good in the end,but definitely not worth to make.I don't know how they do it in the restaurant,may be they have better method...
You are too kind,but I am just an average cook,if you are not a professional,how could I be one...

By the way,love that profile photo,the forbidden one😂,not many of these got out,please treasure it!!

I know this is tricky work,I respect you did this perfectly! I see,I found this recipe at that book.seems this using 金華ham too. The stuff you gave me is 金華ham,right? It's dear ingredients in Japan.thank you so much,I'll use this carefully for suitable dishes.(I'm hopeless to make this dish😢👆too difficult for me..) I'll consult to you if I can't come up with any idea.Haha, yep.I think my screen photo is indiscreet..I thought it's one of great art that HK has, Left vivid impression on me✨I love this pics...📢for sure,I respect Buddhism of HK😊🙏🙏

Thanks,but I am sure you could do it too,just need a little patience.You are right,the recipe calls for 金華火腿，but I omitted it,and replaced with seasonal veg.It's 金華火腿 that I got you,it's not overly expensive in HK.Of course if it's inferior compare to ham from Europe,but it's good for many Chinese dishes.I love to use it for Shanghainese dishes.I'll let you have a go with it first,and if you still have not much idea,I will do something and show you.

Okay,That sounds like a lot of tasty! I'll try to search with shanghainese dishes!Thank you so much,Rick😊