Foodie

Tuesday, September 07, 2010

How To Make Chicken Rolls

As promised, here is how to prepare the chicken rolls for Wine Steeped Chicken Rolls.  The wine used to steeped is Japanese Plum Gekkaikan and the taste is just as good as The Home-brewed Glutinous Rice Wine



Method:





How to serve refer to Wine Steeped Chicken Rolls


Serves

17 comments:

Anonymous said...

Loved your site. thank you for the tutorial.

MeRy said...

wow...looks yummy and will give it a try one day.
TQ for the tutorial..

Claire said...

Hi Lily,

In your pictures, is that 4 de-boned chicken thighs where they are laid 2 by 2 side by side?

Pics looks good!

Koek! said...

Oh wow - what a delicious recipe... I am going to make this tonight! You have a fabulous blog – I'm looking forward to exploring.
Robyn

lilyng said...

claire

there are 2 thighs, place side by side. Try to get the meat and skin aligned.

Joy said...

Thanks for the tips.

Michelle said...

Dear Lily,

I have thoroughly enjoyed your blog ever since I found it! Many thanks.

Seeing the blog today, I wonder if you have a recipe for the home made glutinous rice wine. I have been searching for a way to make that for my confinement but cannot seem to find a feasible recipe adapted to western availability of materials.

Many thanks.

Michelle

Mrs T said...

Lily,.. Thanks for the tips,.. I will incorporate your steep chicken with Australian masterchef recipe, "drunk and crushed". Such a nice presentation with all the edible garnishes.. cheers

My Asian Kitchen said...

oh!! the plum wine is too good to steep for the chicken!! haha!! I prefer to drink the plum wine it's self!! thanks to show us the step to step how to make chicken roll...I sill prefer the whole chicken steep wt wine..your previous post!!

lilyng said...

michelle

guessed you have not been here for awhile cos i have just posted home-brewed glutinous rice wine. Here is the link http://lilyng2000.blogspot.com/2010/08/home-brewing-glutinous-rice-wine.html

Mary said...

This looks like another great recipe, Lily. Your tutorial is near perfect. I hope you are having a great day. Blessings...Mary

Anonymous said...

Hi Auntu Lily.. I can't wait to try this dish..but is it healthy to steam the plastic wrap? is thr any other alternatives? cheers!=P

lilyng said...

anonymous

i was just waiting for this question about using plastic wrap. I don't know how unhealthy it is but i know that alot of chefs use them for convenience. Use parchment paper instead.

lilyng said...

anonymous

i was just waiting for this question about using plastic wrap. I don't know how unhealthy it is but i know that alot of chefs use them for convenience. Use parchment paper instead.

lilyng said...

anonymous

i was just waiting for this question about using plastic wrap. I don't know how unhealthy it is but i know that alot of chefs use them for convenience. Use parchment paper instead.

lilyng said...

anonymous

i was just waiting for this question about using plastic wrap. I don't know how unhealthy it is but i know that alot of chefs use them for convenience. Use parchment paper instead.

Anonymous said...

Dear Aunt Lily,

Thanks for reminding me my fav food. I remembered they used to serve them in all Chinese wedding banquet as one of the four season appetizers. Can't wait to try them once I get my hand on a bottle of plum wine

Reese

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