{"id":7755,"date":"2021-05-29T11:05:58","date_gmt":"2021-05-29T03:05:58","guid":{"rendered":"https:\/\/huiji.com.sg\/?p=7755"},"modified":"2021-05-29T11:05:58","modified_gmt":"2021-05-29T03:05:58","slug":"drunken-chicken-roll","status":"publish","type":"post","link":"https:\/\/huiji.com.my\/zh\/drunken-chicken-roll\/","title":{"rendered":"Drunken Chicken Roll"},"content":{"rendered":"<h4>\u6210\u5206<\/h4>\n<ul>\n<li>Chicken legs (deboned): 4-5 pcs<\/li>\n<li>Salt: 1 1\/2 tsp<\/li>\n<li>Shao Xing wine: 1 tbsp<\/li>\n<li>Huiji Waist Tonic: 1 1\/2 tbsp and 50ml (for the sauce)<\/li>\n<li>Dang gui: 3 pcs<\/li>\n<li>Sesame oil: 1 tsp<\/li>\n<li>Chicken powder: 1 tsp<\/li>\n<li>Corn flour: 1 tbsp<\/li>\n<li>Red date: 5 pcs<\/li>\n<li>Dried longan: 3 pcs<\/li>\n<li>Juice from the steamed chicken<\/li>\n<\/ul>\n<h4>\u00a0<\/h4>\n<h4>Method<\/h4>\n<ol>\n<li>Rub the boneless chicken leg with 1 1\/2 tsp salt and marinate it with 1 tbsp Shao Xing wine, 1 tsp sesame oil, 1 tsp chicken powder, 1 tbsp cornflour, 3 pieces dang gui, and 1 1\/2 tsp Huiji Waist Tonic for 15 minutes.<\/li>\n<li>Place the chicken on an aluminum foil with some ginger slice and roll it up.<\/li>\n<li>Steam over boiling water for 25-30 minutes. (Retain the juice and set aside)<\/li>\n<li>Put the wrapped chicken into icy water (With the foil on). Let it chill for about 4 hours.<\/li>\n<li>Remove the foil and slice it into pieces. Pour the retained juices.<\/li>\n<li>To make the sauce, add 50ml Huiji Waist tonic, 5 chopped red dates, 3 chopped dried longans, and juice from the chicken.<\/li>\n<li>Add salt to taste and serve.<\/li>\n<\/ol>\n<p>\u00a0<\/p>\n<p><strong>*Recipe by\u00a0Jessie Koey<\/strong><br \/>Original URL:\u00a0<a href=\"https:\/\/jessiekoeyskitchen.wordpress.com\/2016\/11\/09\/drunken-chicken\/\">https:\/\/jessiekoeyskitchen.wordpress.com\/2016\/11\/09\/drunken-chicken\/<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Ingredients Chicken legs (deboned): 4-5 pcs Salt: 1 1\/2 tsp Shao Xing wine: 1 tbsp Huiji Waist Tonic: 1 1\/2 tbsp and 50ml (for the sauce) Dang gui: 3 pcs Sesame oil: 1 tsp Chicken powder: 1 tsp Corn flour: 1 tbsp Red date: 5 pcs Dried longan: 3 pcs Juice from the steamed chicken [&hellip;]<\/p>","protected":false},"author":1,"featured_media":7756,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[83,85],"tags":[],"class_list":["post-7755","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-recipes","category-healthy-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - 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