Boneless Chicken Thigh Rolls

Name: Boneless Chicken Thigh Rolls
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Big drumstick; 2 pcs green pepper; 2 pcs Red pepper; 2 cloves garlic; 1 small piece onion; 1 piece parsley; 10g Cooked white sesame; 2 tablespoons Cooking Wine; 1 tsp black pepper powder; 1 tsp salt; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 3 tablespoons Rice vinegar

by Wandering stars

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The summer fat-reducing meal is delicious and not greasy, and it is not fat to eat too much.
The high-value method of chicken thighs is delicious and not greasy. The chicken skin is tender and soft. The chicken thigh meat is tough and chewy. It is eaten with dipping sauce. It has rich layers and a great taste. The key is that the fat content is low. Even if you eat a few more pieces, you don't worry about gaining weight. You must try it.

Boneless Chicken Thigh Rolls

1. Wash the drumsticks and remove the bones with sharp kitchen scissors.

2. Cut the chicken horizontally and vertically with a knife a few times, add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 teaspoon of salt and 1 teaspoon of black pepper, and marinate for half an hour.

3. Lay the marinated chicken thighs flat on the cutting board, roll them up from one side, and tighten them as much as possible. The matte side of the tin foil is facing up, and the chicken legs are rolled on the tin foil. Wrap the chicken thighs with tin foil and pinch both ends to form a candy shape. .

4. Boil water in a pot, add the wrapped chicken thighs and cook for about 25 minutes.

5. After cooking, take it out and put it in ice water to cool down.

6. Mince garlic and onion, cut green and red pepper into rings, cut coriander into small sections, put all into a small bowl, put 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of rice vinegar, add cooked white sesame seeds, and mix Spread evenly into a dip.

7. After the chicken drumstick rolls are completely cooled, remove the tin foil, cut into evenly thick slices, place them on a plate, and dip them when eating.

Tips:
1. The cooked chicken drumstick roll must be completely cooled before cutting so that it will not fall apart.
2. Use ice water to cool the chicken thighs quickly. Once it is cold and hot, the chicken will taste more chewy.