Chop up the Chinese cabbage and chives into about 1cm pieces. Sprinkle with a little salt.
When the Step 1 vegetables are wilted, squeeze them out to eliminate the excess moisture.
Combine all the ◎ ingredients in a bowl, and mix and knead until sticky.
Snip between the two bones in the chicken wing using kitchen scissors, and cut them apart.
Cut the sinews connecting the bones to the meat.
Firmly grip the thicker bone with your index and middle fingers, and pull down the meat.
Break the joint while holding the wing skin side down.
Pull out the bone while twisting it.
Open up the boned wing, and stuff with the step 3 minutes.
Close up the wing, and season generously with salt and pepper.
Heat up a frying pan with sesame oil, and brown the chicken wings with the side with more skin side down first.
Cover the frying pan with a lid, turn the heat down to low and cook for about 5 minutes.
The stuffing has puffed up a little and is sticking out of the wing. It's also turned pale in color.
Turn the wings over, put the lid back on and cook for another 5 minutes or so.
When the wings are cooked through, turn the heat up to high, turn the wings over and pan fry until the skin is crisp.
Story Behind this Recipe
I always made these left open rather than stuffed (see Recipe ID: 508889), but usually they are stuffed like dumplings, so that's what I did this time.
If the bone and meat won't separate easily, cut any attached parts using scissors, grip the bone firmly, it should come out easily. You can also bake this in an oven. Please also take a look at the version with the wing opened up and the stuffing placed on top - Recipe ID: 508889.