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台式醉雞卷 Drunken Chicken Roll in Taiwanese Style


Drunken Chicken Roll in Taiwanese Style today the dish is “Drunken Chicken Roll in Taiwanese Style” 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

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