Why haven’t I tried making this before? I’ve ordered Stuffed Chicken Wing (Slab Mon Baok) ស្លាបម៉ាន់បោក many times at a Thai restaurant but I find them too sweet for my taste buds. And now after making this, it’s not as difficult as it sounds, especially if using medium-sized wings. The large ones with well-developed sinews might require more effort. Actually to de-bone the wings doesn’t take long at all – with a small, sharp, pointed knife used. The time consuming part was trying to remove some of the chicken meat so you can make a bigger room for the stuffing. This is optional. The chicken meat can be chopped and added back as a stuffing. If you are not going to use the chicken meat then adjust mixture accordingly. The pocket to stuff will differ in size.
I am using the grilling method but you can also deep fry these wings. To do so you will have to take it another step. Steam it over boiling water for 6-7 minutes, then leave to cool. Dust them with rice flour, deep-fry in hot oil and drain on paper towel to absorb the excess oil.
From now on I’m not going to order them anymore. I like my Cambodian version with Kroeung than the sweet kind they serve at Thai restaurants.
Stuffed Chicken Wings
(Slab Mon Baok) ស្លាបម៉ាន់បោក
Ingredients
12 chicken wings
12 toothpicks or 6 skewers (optional)
Stuffing
½ mung bean noodles (glass noodles), soak in warm water until soften
3 tablespoons ground pork
2 tablespoons chicken meat from wings, chopped
1 teaspoon sugar
1 teaspoon fish sauce
1 tablespoon oyster sauce
3 tablespoons kroeung
1 tablespoon chopped peanuts
Grill seasoning
1 1/2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crush red pepper
Method:
Cut the chicken wings at the first joint and keep the top joint for another dish. To remove the two bones in the wing, place the point of a knife between them and run the knife around the top of each bone. Push the flesh down and off the bone and carefully twist each bone out. Try to pull as much as meat out from the sides on the skin. Set them aside.
Combine all the ingredients and mix well. Fill the boned section of the wings with 1-2 teaspoons of filling in each. Try not to overfill or they might burst when cooking. You can secure the tops with a toothpick or thread a couple wings on a skewer. Repeat this step until all the wings has been stuffed.
Next dust the grilled seasoning on both sides of the wing. Place it on a grill and cook until brown. Remove toothpicks/skewers. Stuffed wings can be served as an appetizer or as a meal with steamed rice and pickled things.
i LOVE this!
Khatiya,
I want to try the Stuffed Chicken Wing recipe this weekend, but it looks overwhelming. My girls, sons and wife will probably like it. Oh gees, I forgot that I will not get the lemongrass paste from you till next week. I will miss this dish and the stir fry quail with lemongrass and spicy basil this weekend. I will miss out on a great weather in AZ to barbecue this weekend.
I hope that I will receive the lemongrass paste from your mother by next Wednesday. I do not want my spicy basil (holy basil) to turn into flowers. It looks very green in the backyard yesterday. There are Thai basils (sweet basil) all over my backyard. It is very green too. It is great for soup. If anyone wants it, you can stop by my house to pick it up. I have a lot of lime in the backyard too.
—Cole
Cole,
Like what dishes and what day you are going to make them. Also, you can start debone-ing the wings and get those ready next week as that step does take some time.
In the meantime, you can plan out your menu for next week.
I tried this recipe out and everything turned out delicious! thanks so much for this recipe.
my mom calls this chicken slam and she uses lemongrass (sluck krey kuhn)
i willl deff tell her abut this..^_^ thank you bong srey
I first heard it as “Kongkape (frog) Baok” but I never get it because it was made with chicken. But later I found out that at first they used frogs to stuff and grill and since chicken is more widely available here in the states we substitute that and now people are referring to it as “Slab Mon Baok” which suits it well.
do you have a how to video of this on youtube or anything? you can just do one wing. here’s an idea. sell them. freeze them and sell them here on your site. just advertise.
JoshSeebai,
Unfortunately, I do not have a video made for this recipe. Perhaps in the future. Thanks for the suggestion – I might just take it into consideration.
i love ur blog ..when ever i am hungry i usually come here …thank u!
i love ur blog. this will be my usual recipe log.
This is very new to me. Its interesting how I learn new things each time I visit ur website. Thanks for this recipe. And oh when you do have time, do you mind showing us on youtube that would be great appreciated because I would love to learn this!
Ting Ting,
I like to do the videos but it’s just takes so much time because I’m the only cook, and camera girl. Then I have to edit the video because there’s too much background noise. I’m hoping to make more video tutorials this summer when the lighting is better in the house.
i don’t know how can u take the meat out from the wing?