Chicken Wings Stuffed with Thai Flavoured Pork Mince and a Soy Caramel Sauce
As seen on TV
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Who made this dish?
Dale struggled significantly with the butchery. He removed the wing tip (the wrong end) and cut the chicken wings into small pieces rather than deboning them intact, effectively creating nuggets rather than stuffed wings. He made a Thai-flavoured pork mince filling with chili, lime zest, garlic, and fish sauce, but did not use an egg white to bind the mixture - Marcus had to hint about using an egg. The filling contained good Thai flavours but didn't have enough pork mince to shine through. He coated and deep-fried the pieces but the coating wasn't crisp enough, so when dressed in sauce it went soggy. His soy caramel sauce lacked body - Philli noted a little cornflour would have sorted it out. He added lime juice and peanuts. Despite the struggles, he managed to plate something within time.
Philli Armitage-Mattin: "The chicken wings were a bit of a challenge. Definitely showed you haven't practiced your butchery skills in a while, but hope they taste good."
Philli Armitage-Mattin: "You cut the chicken wings into little pieces. It didn't really have much of the pork mince, so although you added some Thai flavours, it didn't really shine through your sauce."
Monica Galetti: "It has the flavours of the herbs, the Thai flavours that you put into it. But your coating for your chicken, it wasn't crisp enough. So once you put it into the sauces, it's quite gone soggy."
Matt Tebbutt: "I'm kind of blown away that we got anything at all. I mean, you muddled through that."
Marcus Wareing: "Look, Dale, we can see that you're disheartened. Having a knot from time to time is normal. We learn from these mistakes. Show us what you're made of in the next round."
