Monday, October 16, 2017

Drunken Chicken Roll

Chicken meat can be prepared in many ways.  We can roast, stew, stir fry or poach them but today I am going to share with you another way to prepare chicken meat.  I remembered I did a cold version of drunken wings some years back . And it was a hit with the family.

To make a simplified version, I pressure cooked ginseng chicken soup for the family and took out a bowl to make drunken chicken roll.  I used two chicken leg, deboned them , season with salt and pepper , then rolled them up and tie with string to hold the shape.  Steamed the chicken rolls till cooked.  Add 1/3 cup of chinese cooking wine to the prepared ginseng soup and pour over the cooked rolls and soaked overnight in the fridge. Serve them chilled as appetiser or as a main dish.  A very delicious dish to serve the family or when you have guests to dinner :)

steam them for 20 mins till cooked

I skip the step of resting them in cold water to lock up the can do that if you want but I let it cool down 
before pouring the ginseng wine soup over them

soak over night so that the ginseng wine flavored soup
get infused into the chicken rolls

my microwave tupperware comes in handy for this dish

when serving , remove the string and cut them into 1/4 inch thick slices

to make it look more appetising, I make a spicy cucumber
salad to go with it.  Yummz!

Drunken Chicken Roll

ginseng soup - one free range chicken , two ginseng roots, red goji , water enough to cover the chicken.  Pressure cook soup . Add salt to taste. Take out soup enough to cover the chicken rolls. The rest of the soup to be served as soup for the family.

2 chicken legs - deboned, keep skin intact
salt and pepper for seasoning the deboned legs
string for tying

1/3 cup chinese cooking wine - add to the prepared ginseng soup

To make spicy cucumber salad
2 japanese cucumber - slice thinly
2 tsp of chilli flakes
1 tbsp of balsamic vinegar
1 tsp of sugar

Mix all the ingredients together and chill in the fridge.  Serve with the drunken chicken rolls


1. Deboned the chicken legs, keep skin intact.  Season with salt and pepper. Roll the deboned legs with skin facing down. Tie with string on both ends and middle of the rolls.  Place the rolled up chicken legs on a place and steam for 20 mins till cooked.  Take out and let it cool down. ( you can rest in cold water for 10 mins to lock in the juices but I skipped this step ) 

2.  Place the chicken rolls in a container and pour the prepared ginseng soup ( added with chinese wine) onto the chicken rolls. Let the rolls sit in the ginseng soup overnight in the fridge.  When serving, remove the string and cut into 1/4 inch thick slices. Arrange neatly on plate and serve chilled.  Serve with spicy cucumber salad as an appetiser or even as a main dish if you desire.

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