Mince the Chinese cabbage and Chinese chives into 7-8 mm pieces. Sprinkle with salt (not listed in ingredients) and set aside.

When Step 1 has become soft, drain the excess liquid.

Add the ● ingredients to a bowl. Add the pepper and knead together well.

Cut the two bones of the chicken wings apart with kitchen scissors.

Without cutting the outside skin, tear apart the inside meat.

It should look like this. (If you want to form it into a pouch, don't tear up the skin!)

Place the threads of torn up meat on the top and break the joint.

If you push hard, the bone will push out through the cut section. Pull them out.

Remove any excess meat from the bones and add to the filling mixture from Step 3.

Season both sides of the boneless meat with a good amount of salt and pepper and set aside with the cut side open.

Use a spoon to scoop the filling from Step 3 and stuff it into the top of the open chicken wings.

As much as possible, pull up the bottom skin and bring it to the top. Wet your hands and arrange the filling neatly.

Pour sesame oil into a heated frying pan. Place the chicken in the pan skin side down and pan-fry on high heat until nicely browned.

Lower the heat to low and fry while covered with a lid.

After about 5 minutes, the filling will start to turn white.

Flip them over and fry for another 5 minutes on low heat while covered with a lid.

When they have cooked through, place the skin side down again and pan-fry on high heat until crisp.

Arrange onto a plate.