Cold Chicken Wrap

Name: Cold Chicken Wrap
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 2 piece Big chicken drumstick; to taste Salt (or salt-baked powder); to taste light soy sauce; to taste Oyster sauce; to taste Black pepper powder; to taste Scallions and ginger; to taste Garlic; to taste Dried chili peppers or bird's eye chilies; to taste Black vinegar; to taste white sugar; to taste Sesame oil; to taste Chili oil

Marinated boneless chicken legs are rolled tight in foil and cooked through, then chilled so each slice holds a firm, neat spiral with black pepper warmth.

1 hrNewMedium Cold Dishes Other Savory & Fragrant

Instructions

1
Debone the chicken leg and make a few cuts on the surface.
2
Add flour and knead until it is sticky. Wash clean and dry the water.
3
Add salt, light soy sauce, oyster sauce, and black pepper, then marinate with shredded green onion and ginger for 20 minutes. (If you have salted baking powder, use it instead of salt to enhance color and aroma. I didn’t have any, so I added a crushed gardenia.)
4
Remove the marinade residue from the marinated chicken legs and roll them up with the skin facing up.
5
Wrap it in aluminum foil and twist both ends tightly. Put it in a pot with cold water, and steam for 20 minutes after the water boils.
6
After steaming, take it out and let it cool.
7
Sauce: Minced garlic, dried chili or bird's eye chili, and white sesame seeds are first fried in hot oil until fragrant, then add light soy sauce, aged vinegar, sugar, sesame oil, and chili oil and mix well.
8
Slice the chicken roll and arrange on a plate, then pour the sauce over it.
9
Finished product image.