Ingredient and Portion
Steamed Drunken Chicken Roll Recipe 养生醉鸡卷食谱
Submit Recipe
0
2450
0
From Famous Cuisine 名食谱 Submit
A very nutritious dish for your family, consist of herbs and protein - all it takes just to marinate and steaming, total healthy dish!
养生的醉鸡卷，适合老少咸宜吃。没有太多复杂的步骤和时间的一道养生菜。如果在坐月子，可以试一试这道菜。
养生的醉鸡卷，适合老少咸宜吃。没有太多复杂的步骤和时间的一道养生菜。如果在坐月子，可以试一试这道菜。
Ingredients / 材料：
2 nos Chicken Whole Leg / 全鸡腿2个
10g Wolfberries (soaked) / 杞子 （泡软） 10克
15g Chinese Angelica / “Dang Gui” / 当归 15克
1 tsp Corn Flour / 栗粉 1小匙
100ml “ShaoXing” Wine / 绍兴酒 100毫升
Seasoning / 调味料：
1/2 tsp Salt / 盐 1/2 小匙
1/2 tsp Ginger Juice / 姜汁 1/2 小匙
1/2 tsp Pepper / 胡椒粉 1/2 小匙
1 tsp Sesame Oil / 麻油 1 小匙
Preparing / 准备用材：
Greaseproof Cellophone Paper / 腊纸或玻璃纸
Aluminium Foil / 铝箔纸
2 nos Chicken Whole Leg / 全鸡腿2个
10g Wolfberries (soaked) / 杞子 （泡软） 10克
15g Chinese Angelica / “Dang Gui” / 当归 15克
1 tsp Corn Flour / 栗粉 1小匙
100ml “ShaoXing” Wine / 绍兴酒 100毫升
Seasoning / 调味料：
1/2 tsp Salt / 盐 1/2 小匙
1/2 tsp Ginger Juice / 姜汁 1/2 小匙
1/2 tsp Pepper / 胡椒粉 1/2 小匙
1 tsp Sesame Oil / 麻油 1 小匙
Preparing / 准备用材：
Greaseproof Cellophone Paper / 腊纸或玻璃纸
Aluminium Foil / 铝箔纸
Method
1. Remove the bone of the chicken whole leg, cut chicken meat open and make a shape like butterfly.
将鸡腿骨去除，把鸡肉切开成双飞（蝴蝶形）。
2. Lay a piece of greaseproof cellophone paper on the table, place marinated chicken meat on the greaseproof cellophone paper, add in marinated liquid, wolfberries and Chinese Angelica, roll up with the greaseproof cellophone paper. Next, tie the both edges of the chicken rill with string. Wrap using aluminium foil after tie up and steam.
准备腊纸或玻璃纸在桌面上，将腌过的鸡肉铺平在腊纸上，并连同腌汁、杞子及当归一起卷起，鸡肉卷两端用绳子扎紧。然后再放在铝箔纸上，包好再蒸。
3. Steam in the preheated steamer with covered over medium-high heat for 20-25 minutes until cooked through. Remove from heat, leave to cool and cut into slices. Serve at once.
盛入预热蒸炉，盖上以中火蒸20-25分钟至熟透，取出，待冷却后切片，即可上桌。
将鸡腿骨去除，把鸡肉切开成双飞（蝴蝶形）。
2. Lay a piece of greaseproof cellophone paper on the table, place marinated chicken meat on the greaseproof cellophone paper, add in marinated liquid, wolfberries and Chinese Angelica, roll up with the greaseproof cellophone paper. Next, tie the both edges of the chicken rill with string. Wrap using aluminium foil after tie up and steam.
准备腊纸或玻璃纸在桌面上，将腌过的鸡肉铺平在腊纸上，并连同腌汁、杞子及当归一起卷起，鸡肉卷两端用绳子扎紧。然后再放在铝箔纸上，包好再蒸。
3. Steam in the preheated steamer with covered over medium-high heat for 20-25 minutes until cooked through. Remove from heat, leave to cool and cut into slices. Serve at once.
盛入预热蒸炉，盖上以中火蒸20-25分钟至熟透，取出，待冷却后切片，即可上桌。
Recommend
You might be also interested in...
Top