Shao-hsing Chicken Roll
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Shao-hsing Chicken Roll

By cutie_witch (GoodFood Community)
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  • Preparation and cooking time
    • Total time
    • Cook time less than 30 minutes but plus 4 hours marinating time and 1 hour refrigerate time
  • Easy
  • Serves 4
a simple recipe for marinated chicken thighs in Shao-hsing wine served as a cold platter


ingredients for 4 people

  • 4 chicken thighs, deboned but with skin on
  • 2 spring onions, roughly chopped
  • 4 slices of ginger
  • 2 cloves of garlic, roughly chopped
  • 50ml of Shao-hsing wine
  • salt

Extra 1 spring onion, shredded long-ways for garnish

  • Extra 1 spring onion, shredded long-ways for garnish


  • STEP 1
    Prepare the marinate sauce by mixing well spring onions, ginger, garlic, and Shao-hsing wine. Then, salt to taste.
  • STEP 2
    Marinate the deboned thighs overnight or at least 4 hours. The longer, the better. Chicken thighs, then, can absorb the fragrance of both herbs and Shao-hsing wine.
  • STEP 3
    Drain chicken thighs. Then wrap them tight in a slice of big square cling film. Fix the chicken thighs in the shape of rolls with rubber bands.
  • STEP 4
    Steam or poach the chicken rolls with boiling water for around 12 minutes and immediately put them into iced cold water to stop them cooking.
  • STEP 5
    When cool, drain the chicken rolls from iced water and refrigerate them for at least 1 hour before serving.
  • STEP 6
    Take off the cling film and slice the chicken rolls. Meanwhile, heat the Shao-hsing marinate in a small saucepan.
  • STEP 7
    Plate up and pour heated marinate on sliced Shao-hsing chicken rolls; garnish with some shredded spring onions. Done.
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