Wash the wings in cold water and dry them with absorbent paper.
Use to bone a sharp little knife. Starting at the end of the muslito, slide the knife attached to the bone, all along, until the joint is reached, being careful not to go through the skin; separate the bone from the flesh. Continue with the tip of the knife on the next joint, being careful not to pierce your elbow.
Once the flesh is separated from both bones, you can pull these and cut through the joint to extract them. Re-shape the wings
Mix the chestnuts with water, garlic, coriander leaves, fish sauce, pepper, spring onions and pork, stirring it all well. Put the same amount of padding on your wings with a teaspoon, careful not to overfill them or they will burst during cooking.
Put your wings on a lightly oiled steaming basket, cover it and steam over boiling water to bubbles during 10 minutes. Spread the wings to a cold, slightly oiled gratin tray; arm them over a moderate heat during 5 minutes on each side or until golden brown and made inside. Serve them on a bed of julienne cabbage.
Cook them 1 day before and keep them covered in the fridge. Serve this cold dish.
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