Ingredients:
6 boneless chicken thighs with skin
Salt and pepper to taste
1 cup chicken stock1/2 - 1 cup home-brewed glutinous rice wine (or use Wine that you will drink - I have tried with Japanese Plum Gekkeikan and it was very good)
Garnishes:Sliced Cucumber, Carrot and Daikon
Spring Onions Shreds
Lay 2 pieces of boneless chicken thighs with skin down on a large piece of plastic wrap. Try and arrange the chicken skin neatly spread and meat as level as possible.
Sprinkle chicken thighs with salt and pepper.
Roll the meat up by holding the 2 ends of the plastic wrap, twist and roll it tightly like you would roll a sausage. Fold the two twisted ends in to secure.
Repeat with the other chicken thighs - 2 thighs to a roll.
Wrap the rolls up with aluminium foil and steam the rolls for 30 - 40 minutes until cooked through. Let it cool.
Mix the chicken stock and wine together in a large container and let the cooled chicken rolls(removed the foil and plastic wrap and discard) steep in this solution for a day or overnight.
Slice chicken rolls into 1/4 inch slices and serve cold or at room-temperature.
The stock and wine solution can be cooked down and reduced to a stock and drizzle over chicken rolls or use for dipping.
Serves
16 comments:
Very presentable! Suitable for CNY feast too. BTW, what is the green color sauce on the plate? Yes, this would pair very well with the sweet glutinous rice wine. I should have accepted Fern offer when she wanted to give me some of the white thingy.
Yum Yum! Yes, do show us step-by-step pics on how to roll up the chicken thighs...am still confused!
little corner of mine
that green color sauce is cilantro oil. I love cilantro oil for it's pleasing flavor and color. a little is all you need.
YUmmy..
looks delicious!
Hi Aunt Lily,
Do you have any recommendation of any online stores that sell Malaysian products? The "My taste of Asia" website is no longer available. Can you please advise?
Thank you,
Lynn
lynn
i don't know any online stores cos i pretty get most of what i wanted from the asian stores here in denver. I hope other readers of this thread can help.
Looks absolutely delicious! Yes, request for step by step to roll up the chicken please. Thank you for sharing!
One more question, is it safe to steam meat while it's wrapped up in plastic warp?
ah ying
you could use parchment paper to wrap instead of plastic wrap.
This looks wonderful, Lily. It's easy enough for everyday but fancy enough for guests. I hope you are having a great day. Blessings...Mary
I happened to stumble on this site AsianSupermarket365.com
but have never ordered food from there before.
Hi Lily, It is really a joy to see your recipes and the photos. Nowadays you made the dish so pretty with all the veggie decorations. Your dishes looked so gorgeous, just like the 5 star hotel or 3 star restaurant's chef. May God Bless you and your family. Thank you for sharing all the tips and recipes.
Hi lily,
Thank you so much for this wonderful recipe. I did not read your recipe properly and end up ages deboning the whole leg and thighs hence the shape was tapered instead. ( serves me right)
Dont have plum wine so used Stone's ginger wine and a bit of XO.
Its fabulous. Thanks again
putupiring
i am sorry you spend so much time in the deboning but it was worth it, i am glad you liked the recipe.
Thank you so much for posting this recipe. I have tried it several times and my family quite enjoys it. But, since we all know it is very unhealthy to use plastic wrap in cooking at high temps, I did try to substitute with parchment paper, then aluminum foil. To my dismay, all the juices ran out and it did not turn out as well as with plastic wrap. I also substituted the aluminum foil with butchers netting. I do love the way it forms a perfect cylinder with the plastic, yet with the parchment/netting, or parchment/aluminum it isn't as nice. Any suggestions?
anonymous
parchment paper does not wrap the meat as tightly as wrap does. The only suggestion would be to tie the rolls with cotton twine, then wrap up. Try to steam in low heat and for longer, then the juices will not ooze out if do not overcook the meat.
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