[Orleans chicken roll](ao er liang ji rou juan )

[Orleans chicken roll]

Introduction:

"At a glance, can you see that it's a chicken roll? I've seen many friends make sticky rice chicken rolls. Their original intention is to add glutinous rice and mushroom sausages. The last time they made chicken legs, they only took part of the hind legs. It's strange that the thigh doesn't eliminate it. It's strange that the watch is too small. I also want to make it look good. One of the reasons is that they don't add glutinous rice and say it's too small to roll It's glutinous rice that turns yellow after being stored for a long time, so you can give it up directly. Add the seasoning more carefully, and it's easy to match. The taste can be very mouth-catching. Or if you think it's troublesome, you can marinate it directly and bake it later. It's also very fragrant. It's very satisfying to marinate the chicken roll with glutinous rice and mushroom. It's rarely seen to marinate it with Orlean seasoning, because it tastes a little messy. This recipe is more suitable for not adding glutinous rice Rice mushroom, directly roasted and cut into pieces while hot, can be served with rice, pasta, or hamburger

Production steps:

Step 1: rinse the chicken legs, remove the bone with kitchen scissors or sharp knife, and dry the water

Step 2: beat the drumstick with a meat batter or the back of a knife, and loosen all the drumsticks, so as to make the meat more delicious and tender

Step 3: beat the loose leg meat into a bowl, press the garlic into mashed garlic and add in, then add fennel, vegetable oil and Orleans marinade

Step 4: mix all the marinades on the drumsticks evenly and refrigerate overnight

Step 5: take out the leg meat that has been marinated in cold storage, put it on the matte surface of tin foil, spread it flat, and roll it up (for example, add glutinous rice in this step, don't put too much to make it roll well)

Step 6: after rolling the leg meat, wrap it in tin foil, like candy, tighten the two sides, the tighter the better, so that the shape of the chicken roll will be more complete after baking

Step 7: put in the baking tray, preheat the oven 210 degrees, hot air function, bake for 15 minutes, then take out (the oven does not need to be turned off) with a brush dipped in appropriate amount of honey, brush on the surface

Step 8: after brushing the honey, do not wrap up the tin foil, open it and put it in the oven again. Continue to bake at 210 ℃ for 8-10 minutes until the skin is colored. When it is golden, open it while it is hot (be careful of hot hands) and cut it into pieces for eating (do not cut too thin when cutting, otherwise the chicken skin will fall off when cutting)

Materials required:

Drumsticks: 3

Orleans low spicy marinade powder: 3 tbsp

Fennel: ten small grains

Garlic: 1 slice

Vegetable oil: 1 tablespoon

Honey: a little

Note: * chicken leg meat is tender. It's very tasty and smooth when it's used to roast chicken roll. Chicken breast meat tastes firewood. Therefore, it's not recommended to use chicken breast meat to make chicken leg meat. I use chicken leg meat this time because it's relatively small. It's difficult to roll. If it's not good to roll, you can use larger chicken leg, or you can add glutinous rice and Mushroom Sausage in it. About how to make stuffing, you can Looking up from the Internet, many methods refer to * brush honey on the skin to color it, or change it to barbecue sauce, etc., but don't brush too much to avoid being too salty * this formula is also suitable for baking chicken wings, and pork chops * should be rolled as tightly as possible when rolled up, so that the meat roll is more beautiful and better cut

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Ao Er Liang Ji Rou Juan