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–+ servings

Slab Muon Baok (Cambodian Stuffed Chicken)

If you’ve ever had this, just know that it’s worth the $3-5ish or so dollars well spent on just one wing. These often come around and become fairly popular during Cambodian New Year or celebrations.
The labor on this is sometimes daunting and most often uncounted for. But trust me…there is A LOT that goes into making this with a whole lot of love behind it.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Cambodian
Servings 20 wings

Ingredients
  

INGREDIENTS FOR STUFFING:

  • 2 packs vermicelli bean thread noodles
  • 1.5 cup hot water
  • 1.5 lbs chicken thighs ground
  • 1/4 cup oyster sauce
  • 1/4 cup sugar
  • 1/4 cup granulated chicken bouillon
  • black pepper portion to liking
  • 1.5 cup soaked wood ear mushrooms chopped
  • 2 tbsp garlic powder
  • 1 cup lemongrass paste See recipe below
  • 1 tbsp MSG optional
  • 1/2 cup holy basil

KROEUNG (LEMONGRASS PASTE) 

  • 3 stalks lemongrass fresh chopped
  • 1 bulb shallot
  • 8 leaves kaffir lime leaves
  • 2 tbsp galangal rough chopped
  • 7 cloves garlic
  • 1 tbsp tumeric powder
  • 2 tbsp water amount depending on preferred consistency

INGREDIENTS FOR CHICKEN MARINADE

  • 20 wings chicken wings
  • 1 tbsp fish sauce 3 Crab brand
  • 1 tbsp oyster sauce Lee Kum Ke brand
  • 1 tbsp granulated chicken bouillon Tatole brand
  • 1 tbsp sugar
  • 2 tsp MSG

Instructions
 

KROEUNG (LEMONGRASS PASTE):

  • To a food processor combine the above ingredients & blend:

INSTRUCTIONS FOR STUFFING:

  • Soak the noodles in hot water for 15 mins, then strain & add to a large bowl
  • Cut the noodles in approximately 1in strips 
  • Bring ground chicken thighs to the bowl & add the above ingredients 
  • Blend and set aside 

INSTRUCTIONS FOR PREPARING CHICKEN AND CHICKEN MARINADE:

  • Using a sharp pairing knife, throughly debone the chicken by starting at the top of the drum
  • Gradually scrape the meat in a downward position but carefully leaving the skin in tact trying to avoid damage to the skin 
  • Disconnect the joint from the bone & then gently twist each bone out to fully remove 
  • Place into chicken marinade

PUTTING IT ALL TOGETHER:

  • Incorporate the stuffing into the chicken wings until full 
  • Marinade for approximately 60 mins
  • Once wings are ready, transfer to a baking dish/pan and apply a generous coat of neutral oil on both sides 
  • Wrap & secure the wing tips with foil
  • Air Fry for 15 mins on each side at 375 degrees. Keep in mind that all air fryers are not alike, and will circulate heat differently varying on the air fryer
  • Optional to bake similar to making standard wings. Unfortunately, I have not yet tried the baking method to give you clear instructions on cook & heating time. 

Video

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