Thursday, October 27, 2011


  • 3 boneless whole chicken legs
  • 1 tsp salt
  • 1 stalk spring onion, cut
  • 5 slices ginger
  • 5 tbsp brandy
  1. Marinate chicken leg with salt for 2 hrs.
  2. Roll up chicken leg and tie with cotton strings. Place rolled chicken onto a plate lined with spring onion & ginger.
  3. Steamed over medium heat for 20mins. Remove and leave to cool.
  4. Pour steaming sauce and brandy into a container. place the chicken rolls into the container and immerse them in sauce. Cover and chill overnight.
  5. Remove strings from chicken rolls. Slice and serve.


Miss B @ Everybody Eats Well in Flanders said...

Wow, u suddenly upload so many recipes at one go, all look very yummy!

This 醉鸡卷, is it supposed to be eaten cold? Or do you still have to warm it up?

Peng said...

Miss B....hahaha cook too much no time to update >.< You can serve the chicken roll immediately after slicing, no need to warm up the meat. But the sauce will be jelly liked, u may heat up slightly to serve with the chicken.

Joceline said...


Serene Leong said...

hahaha did mine using 绍兴酒 and herbs... think too much wine liao then my hubby got a little hangover with 绍兴酒.. imagine haha

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