How to make Hua Diao Chicken

Ingredients:

2 chicken thighs, half a catty of Hua Diao Wine, small green onion, ginger, cinnamon, star anise, sesame leaves, wolfberries, jujubes, salt, rock sugar.

Practice:

Rinse the chicken thighs with water, then pick the bones of the thighs with a knife. (In fact, the chicken thigh pick bone is not as difficult as imagined, whether you use a kitchen knife or scissors, as long as the chicken thigh along it bone cut a knife, and then according to the bone side of the meat, the flesh and bone, so that the chicken thigh bone is very good to be removed.)

Use a knife to make a few cuts in the thicker parts of the chicken so that the rolls come out evenly.

Place the chicken thighs in a bowl, add a pinch of salt and half a tablespoon of Hua Diao wine, coat well with your hands and marinate the chicken briefly for 15 minutes.

While marinating, we prepare a clean pot for cooking the stock. Pour in filtered purified water, I don't have a water purifier at home, so I filtered some water in a water filter.

Add 1 cinnamon, 1 star anise, 4 aromatic leaves, a few small onions, a few slices of ginger, a few red dates, 20 goji berries, a small spoonful of salt, a few rock sugar, and then put in the picked chicken bones, boil over high heat, and cook for 15 minutes

After it boils, skim off the floating foam with a spoon, and then strain the broth with a strainer, and pour the broth into a large bowl or a plastic box to cool it down.

Get two sheets of tin foil and lay them flat underneath the chicken thighs, first roll the thighs into a coil, then roll the thighs up in the tin foil, pinch the ends and tighten the foil in two different directions.

Bring water to a boil in a steamer, add the chicken rolls, and steam over high heat for 15 to 20 minutes. Remove the chicken rolls from the steamer when you squeeze them with your hand and you notice that they are flexible, not limp. Wait for the chicken rolls to cool down a bit, then peel off the tin foil on the outside.

Pour half a kilogram of Huadiao wine into the cooled stock and stir well. Place the chicken rolls in the broth and let them soak in the refrigerator overnight. The next day take out the chicken rolls, drain off the excess water, cut them into thick slices, you can plate, in a little broth, you can serve and eat.