A few days ago, I wrote that it was relatively easy to find grilled pork spare ribs as a snack or simple lunch in my end of China. I had a craving today, and I returned. In addition to my now "usual" at these sorts of grill stands, I opted to try something new.

The two other meat-on-bone options I have had before at restuarants. Both the shank and the other thing (on a scapular bone? Need to look that up some day) tend to be tougher and stringier, and while they are good, I will always defer to a juicy short rack of ribs. Yet, I decided to also give the chicken in the picture a try.

Let's breakdown the Chinese characters, first. 

鸡 -- chicken

翅 -- wing

包 -- bag / wrap

饭 -- rice

Essentially, it's a boneless chicken wing with rice stuffed into it. In most cases, it's glutinous rice. Sometimes, the rice might have some veggies mixed in. What I ate today had peas. So, we can basically call 鸡翅包饭  Jīchì bāofàn. So how was it? And remember, whenever I am going for Chinese fast food / street food, I always tell them not to spice up my food. 

For a moment, I thought stuffing a chicken wing was a little bizarre, but we kinda do the same thing with western food. After all, chicken cordon bleu is basically cheese and ham wrapped in a chicken breast before being cooked. It tasted good as grilled chicken -- especially with the bones removed. Even though this originally comes from Hunan, I think, I am assuming the taste will slightly vary based on where in China you eat this. They guy cooking it did a good j0b of not overdoing underdoing it. While I didn't enjoy this as much as I did my spareribs, I am intrigued to try this again and other shops to compare.  For a moment, I thought stuffing a chicken wing was a little bizarre, but we kinda do the same thing with western food. After all, chicken cordon bleu is basically cheese and ham wrapped in a chicken breast before being cooked.