Songhua Chicken Drumstick Roll

Songhua Chicken Drumstick Roll

by Black shop

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

3

The old cold dish that I learned many years ago, I was simmering at home and took it out to practice

Ingredients

Songhua Chicken Drumstick Roll

1. Remove the bones of the chicken legs, keep the skin, and use the skin down to hide the chicken. Don't let the skin break. Use a knife to cut off the ribs.

Songhua Chicken Drumstick Roll recipe

2. Family shallots, sliced ginger, pepper, star anise, pepper, sugar, very fresh, cooking wine, marinate for 2 hours.

Songhua Chicken Drumstick Roll recipe

3. Pick out the marinated chicken legs and other materials such as pepper and star anise, and spread them on tin foil with the skin side down. Cut the pine flower egg into four pieces and place them on the edge of the chicken legs.

Songhua Chicken Drumstick Roll recipe

4. Roll the chicken thigh meat to wrap the Songhua egg, roll the chicken thigh roll with foil, and tie both ends of the foil tightly.

Songhua Chicken Drumstick Roll recipe

5. Put it in a steamer and steam for 20 minutes on high heat.

Songhua Chicken Drumstick Roll recipe

6. Cover the bottom of the wok with tin foil, put in star anise, sugar, and two tablespoons of cooking wine, ready to smoke.

Songhua Chicken Drumstick Roll recipe

7. Add the grate and steamed chicken drumsticks, remove the tin foil and put it in while it is hot.

Songhua Chicken Drumstick Roll recipe

8. Cover the pot with a lid or a small pot, keep it on high heat for 2 minutes and low heat for 5 minutes.

Songhua Chicken Drumstick Roll recipe

9. After opening the lid, spread the sesame oil evenly on the chicken drumstick rolls.

Songhua Chicken Drumstick Roll recipe

10. It can be sliced and eaten after being kept in the refrigerator.

Songhua Chicken Drumstick Roll recipe

Tips:

It is better to add a pinch of tea when smoking.
The sesame oil is used to seal off the smoked color.

Comments

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