Shanghai-style Drunken Chicken Rolls
An excellent appetizer that you can make some in advance because the dish is served cold
Cost: SGD 5
Ingredients
Chicken Rolls
- 2 Chicken thighs deboned
- ½ tsp Salt
- ¼ cup Shaoxing hua tiao wine
Broth
- Chicken bones from chicken thighs
- 500 ml Water
- 2 Bay leaves
- 3 pcs Red dates
- 2 pcs Dang gui
- 6 slices Ginger
- 2 tsps Salt
- 2 tbsps Sugar
- 2 tbsps Soy sauce
- 1 tbsp Goji berries
- 1 cup Shaoxing hua tiao wine
Instructions
Chicken rolls
- Smack chicken slightly with back of knife.
- Place in container, sprinkle with salt and pour in Shaoxing hua tiao wine, put aside to marinate for 30 mins.
- Shape chicken into a log, skin side out. Wrap chicken tightly in foil, twisting both ends like a candy.
- Place wrapped chicken in steamer, cover and steam on high heat for 20 mins. Then turn off heat and let it sit for another 5 mins.
- Transfer chicken to an ice bath for 15 mins to stop cooking process and lock in remaining juices.
Broth
- Chop chicken bones in half, place in pot. Add water, bay leaves, red dates, dang gui, ginger, salt, sugar and soy sauce.
- Bring broth to a boil. Then turn heat to low, simmer for 30 mins.
- Turn off heat, put aside and let it cool.
Assemble and chill overnight
- Strain broth into a container after it has cooled. Add goji berries and Shaoxing hua tiao wine.
- Unwrap chicken and place in broth. Cover and refrigerate for at least 24 hours.
- Slice rolls about 1cm thick before serving.
Video
Notes
- If you have kids or underage minors, do add the wine in the broth to boil off the alcohol.
- You may want to add more wine depending on your preference but it will make the broth bitter.
- Use the leftover broth to cook yourself an awesome bowl of noodles for supper.