How to make Songhua drunken chicken rolls

The preparation of Songhua Drunken Chicken Roll is not as difficult as everyone thinks. Prepare the necessary things first, then start following the steps, and remember to control the heat well.

1.1 Apply pepper, a little rice wine and soy sauce, and a small amount of chicken fat on both sides of the chicken and chicken skin, and "massage" for a while. Then peel the preserved eggs. If the chicken thigh is big enough, you can roll up the whole preserved egg. If you feel it can't be rolled up, cut it in half.

2.2 Debone the chicken legs. It will be easier to use scissors and cut from the joint at one end. After deboning the chicken thighs, loosen them with a meat hammer or a back hammer. Use a toothpick to poke the chicken skin to make it easier to marinate.

3.1 Put it in a box, pour in rice wine and sprinkle a little salt, seal it and put it in the refrigerator to marinate overnight. I put the chicken leg rolls in a plastic bag, added cooking wine and sprinkled a little salt, which can reduce the amount of rice wine used. In short, make sure the chicken drumstick rolls are completely submerged in the rice wine.

4.2 Roll the preserved egg with chicken thigh meat and tie it with rope

5. After marinating, add the rice wine used to marinate the chicken drumsticks, and two slices of ginger to remove the fishy smell, and put them into the steamer that has been opened and steam them over high heat for about 20 minutes

6. After cooling completely in the wine, you can take it out and slice it. My technique is not good enough, there is no pine flower at the beginning and end, haha

7. Cut the slices and serve.

After reading the editor’s introduction above, do you think the method of making Songhua Drunken Chicken Roll is very simple? If you are interested, you might as well try it yourself, you will definitely gain something!