Taiwanese Drunken Chicken Roll
today the dish is "Taiwanese Drunken Chicken Roll"
this drunken chicken roll is learnt from Taiwanese
this is a wine sauce
prepared for yesterday's "Drunken Pork Knuckle"
this is a frozen boned chicken thigh
fresh chicken meat will have a better result
to unfreeze the chicken thigh
add 1 tsp of salt to the water
immerse the thigh for 10 mins
the method to prepare the wine sauce
pls refer to the video "Drunken Pork Knuckle"
this thigh is rather thick
slightly cut to let it thin
squeeze some ginger juice out to the thigh
moderate amount of salt
1 tbsp of cooking wine
more than 1 tbsp of cooking wine is poured in actually 😂
it is in excess of actual need
an aluminium foil will be used to roll the chicken thigh up
here is a pot of boiling water
put down the chicken roll
cook for 25 ~ 30 mins
keep the water level above the roll
25 mins is passed
use a tooth stick
to test if the roll is cooked
it is easy to thorn into the meat
no blood flows out
the roll is cooked
immerse the hot roll into iced water
soak it for around 30 mins
it is better to have the wine sauce level above the roll
it the sauce level can't keep above it
in the midway of few hrs
turn around the roll to let the other side to soak in the sauce
the other way is use a food bag to contain them
the soaking will be in a better way
keep them in the refrigerator for at least 6 hrs
store them overnight can have a stronger taste
the roll has soaked overnight