Exempt chicken 400g chicken cartilage 100g onion, diced chicken cartilage 10g marinade: ginger, ground 10g garlic, ground 2 cloves of Shaoxing wine 1 tablespoon of millet flour 1 tablespoon of honey 1 tablespoon of salt/kloc.

working methods

1

Put the chicken cartilage into a blender and stir until it is fine.

2

Add The Mixing Bowl, add chicken and mix well.

three

Add marinade and marinate 10- 15 minutes.

four

Roll the chicken into balls and then roll it into tubes.

five

Then string them with bamboo sticks and put them on the grill.

six

Preheat the oven to 180℃, bake for 6 minutes on one side, then turn the other side over and bake for 4 minutes until it is fully cooked.

seven

Put the sauce in the sauce pan, mix and boil, then turn to medium heat and cook slowly until the sauce is reduced by half, which takes about 30-45 minutes.

eight

Sweep the roast sauce on the chicken cartilage skewers and bake for 1 min.

nine

Finally sprinkle with chopped green onion and enjoy while it is hot.