1. I use scissors to remove the bones of the whole chicken leg, which is more convenient than a knife. The next step [marinated chicken thigh] can be done or not, because the dipping sauce can be used later. This time I can pickle it a little bit. I used salt, light soy sauce, white wine and ginger to marinate for a long time, so that it will have a bottom taste.
2. For better curling, you can cut the texture slightly with a knife.
3. Roll up
4. Wrap it with tin foil, roll it tightly, and squeeze it tightly at both ends.
5. Steam on the pot for 20 minutes
6. Let it cool, because the tin foil wraps the original juice of the chicken legs well, you can open the tin foil slightly to pour the soup out and use it as a low soup for dipping, as shown in the picture below. Keep the cold chicken drumsticks in the refrigerator overnight so that they won’t break easily.
7. Chicken broth reserved for dipping base soup
8. Chicken drumsticks refrigerated overnight
9. Diced
10. Put it on the plate, because I have done the local flavor processing, people who have a weak taste can also eat it like this
11. Come to a close shot
12. The cross section looks good, look
13. Dipping ingredients: steamed chicken soup, light soy sauce, spicy oil, fresh chili, green onion, sesame oil, sesame
14. You can eat the dipping sauce alone
15. Dip with dipping sauce, spicy and delicious
16. This chicken thigh roll is quite suitable for students who are losing fat
