2 green onions in chicken thigh 1 root
Haiyan cooking wine
Grinding black pepper with soy sauce
Soybean oil honey
Chicken rolls with crispy outside and tender inside.
1, wash the chicken thighs, place the chopping board, and prepare a sharp knife. Boning will begin soon.
2. Draw a circle with a knife at the joint where the chicken leg connects with the chicken feet, pick off the skin and tendons, and draw a knife deeply along the bone of the chicken leg from the break, so that the chicken leg is fanned out, and carefully separate the chicken bone from the chicken with the tip of the knife.
3. According to this method, the two bones of chicken thigh can be completely removed.
4. Unfold the deboned chicken, check again for broken bones, and if so, remove them. Trim the chicken pieces so that the thickness of the chicken is even, and pick off the ribs mixed in the chicken with the tip of the knife to avoid the contraction of the chicken when roasting.
5. Turn over the chicken skin, and stick some holes in the chicken skin with bamboo sticks to prevent the chicken skin from shrinking when it is heated.
6. Pickling: The chicken pieces are spread flat with the chicken skin facing down, and the chicken noodles are evenly sprinkled with granular salt, patted with cooking wine and smeared with soy sauce.
7. Finally, grind some chopped black pepper and sprinkle it evenly on the chicken and marinate it for about 20 minutes.
8. Boning-trimming-pickling, and handle the second chicken thigh in the same way.
9. Prepare tin foil (double-layer is better). Spread the chicken pieces on the tin foil face down. Wash the green onions and divide them into four parts. Take 1/4 (if the green onions are thin, they can be cut into long sections) and put it on the chicken. Wrap it with tin foil and roll the chicken tightly.
10. Roll the chicken into a cylinder and tighten the two ends of the tin foil like a candy.
1 1, 30L oven is set to fire at 200℃ and fire at 200℃, and the oven is preheated.
12. Put a piece of tin foil on the baking tray, put two rolls of chicken meat into it, put the baking tray in the middle of the oven, and set it to bake for 20 minutes.
13. After baking for 20 minutes, take out the chicken rolls.
14, open the tin foil, you can see that the chicken roll has been shaped and cooked, and the next step is to make the skin of the chicken roll fragrant and colored.
15. If you have barbecue sauce at hand, you can brush it directly. If you don't, you can mix it with soy sauce and honey.
16. Evenly coat the skin of chicken rolls with a layer of baking sauce, and put it on the baking tray tin foil.
17, 30L oven is set to turn off 180℃, turn on 200℃, and put the baking tray in.
18. Observe and color, and take out the chicken roll when the skin is golden and fragrant.
19. Place the roasted chicken rolls on the cooked food chopping board.
20. After the temperature drops, cut off both ends of the chicken roll, cut the middle part into chicken roll pieces of uniform size, put them on a plate, and then grind some pieces of black pepper and white pepper and sprinkle them on it, and serve.
Tips for making chicken rolls with crispy outside and tender inside
1. When making chicken rolls, some hard ingredients are sandwiched in the center, which is more conducive to the shape of chicken rolls. It is highly recommended to roll a green onion in, which can enhance the fragrance, relieve boredom and refresh the fresh. The roasted green onion has a strong flavor and is not inferior to the barbecue.
2. The biggest trouble in making chicken meat rolls is that the meat rolls are easy to lose shape and the flesh is loose after heating. This is because the early plastic surgery is not in place, the thickness of the meat pieces is different, and the skin with ribs is tight. Therefore, it is necessary to solve these problems before rolling. It is a good way to trim the thickness of chicken pieces evenly, break the chicken ribs and tie holes in the chicken skin.