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
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