Ingredients Jump to Instructions ↓

  1. 6 boneless chicken thighs with skin

  2. Salt and pepper to taste 1 cup chicken stock

  3. 1/2 - 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)

  4. Garnishes:

  5. Sliced Cucumber, Carrot and Daikon

  6. Spring Onions Shreds

Instructions Jump to Ingredients ↑

  1. 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.

  2. Sprinkle chicken thighs with salt and pepper.

  3. 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.

  4. Repeat with the other chicken thighs - 2 thighs to a roll.

  5. Wrap the rolls up with aluminium foil and steam the rolls for 30 - 40 minutes until cooked through. Let it cool.

  6. 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.

  7. Slice chicken rolls into 1/4 inch slices and serve cold or at room-temperature.

  8. The stock and wine solution can be cooked down and reduced to a stock and drizzle over chicken rolls or use for dipping.

  9. Serves


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