How to make Huadiao Chicken

Ingredients:

2 chicken legs, half a pound of Huadiao wine, green onions, ginger, cinnamon, star anise, bay leaves, wolfberry, Red dates, salt, rock sugar.

Method:

Rinse the chicken legs with clean water, and then use a knife to remove the bones from the chicken legs. (Actually, deboning chicken legs is not as difficult as you think. Whether you use a kitchen knife or scissors, you just need to cut a knife along the bones of the chicken legs, and then separate the bones and meat according to the meat around the bones, so that the chicken leg bones are It was removed very well)

Use a knife to make a few cuts in the thick part of the chicken so that the chicken rolls will be even.

Put the chicken legs into a bowl, add a little salt and half a spoonful of Huadiao wine, spread evenly with your hands, and simply marinate the chicken legs for 15 minutes.

When marinating, we prepare a clean pot to cook the stock. Pour in the filtered pure water. I don’t have a water purifier at home, so I filtered some water with a water filter jug.

Add 1 cinnamon bark, 1 star anise, 4 bay leaves, a few green onions, a few ginger slices, a few red dates, 20 wolfberries, a small spoonful of salt, a few rock sugar, and Add the removed chicken bones, bring to a boil over high heat, and cook for 15 minutes

After boiling, skim off the foam with a spoon, then filter the soup through a strainer, and pour the soup into a large bowl or Place in a crisper and let cool.

Find two pieces of tin foil paper and lay them flat under the chicken legs. First roll the chicken legs into a roll, then roll the chicken legs up with the tin foil paper, pinch the two ends, and push them into two different directions. Tighten the foil tightly.

Boil water in a steamer, add chicken rolls after the water boils, and steam over high heat for 15 to 20 minutes. Pinch the chicken roll with your hands. You will find that it is very elastic and not soft. This means that the chicken roll is steamed. Take it out. Wait for the chicken rolls to cool slightly, then peel off the outer foil.

Pour half a pound of Huadiao wine into the cooled soup stock and stir evenly. Then place the chicken rolls in the soup stock, place them on the freezer shelf, and soak overnight. The next day, take out the chicken rolls, drain off the excess water, cut them into thick slices, and serve on a plate. Pour in a little stock and serve.