Chicken roll with preserved eggs(pi dan ji rou juan )

Chicken roll with preserved eggs

Introduction:

"Preserved egg chicken roll is a whole chicken leg wrapped with preserved egg, and the chicken is covered with skin. The skin is not broken. It looks beautiful and pleasant, and tastes very strong. The chicken flavor is very refreshing, without too much seasoning. It tastes more appetizing after adding the taste of preserved egg. It's a bit like sushi. Chicken is like seaweed, and preserved eggs are like sushi. You can also change preserved eggs into other ingredients according to your personal preference and involve them in chicken leg meat. "

Production steps:

Step 1: prepare the ingredients: a preserved egg and a chicken leg.

Step 2: after cleaning the drumstick, cut from the inside of the drumstick, slide the drumstick along the bone, and then stick the tip of the knife to the bone to remove the bone from the drumstick. The skin of the outer layer should be intact.

Step 3: pour a little cooking wine, salt and pepper into the boneless chicken leg.

Step 4: cut ginger into small pieces and sprinkle on chicken leg for 15 minutes.

Step 5: put the skin of the pickled chicken leg down, lay a layer of fresh-keeping film on the lower layer, and arrange the small pieces of preserved eggs in the middle of the chicken leg.

Step 6: hold the preservative film and roll the drumstick from one end to the other end, roll the preserved egg in the middle of the drumstick until the drumstick is rolled into a cylindrical shape, tighten the extra preservative film on both sides into a candy shape, and then wrap a layer of tin foil on the outer layer, and tighten the same.

Step 7: steam the chicken roll in the steamer for 15 minutes.

Step 8: slowly open the wrapping film and tin foil of the steamed chicken roll and let it cool through a little. Slice it.

Materials required:

Preserved egg: 1

Chicken leg: 1

Cooking wine: moderate

Salt: right amount

Pepper: right amount

Ginger powder: appropriate amount

Note: 1. Wrapping a layer of tin foil on the outer layer of the preservative film is for better shaping, and it is not easy to scatter when steaming. 2. The steaming time depends on the size of the drumsticks. I steam the small drumsticks for 15 minutes, and the bigger ones for about 20 minutes. 3. When eating it, you can dip it in the saucer, put a little ginger powder, add a little vinegar and sesame oil, or you can eat it directly, it has a taste.

Production difficulty: simple

Process: steaming

Length: 20 minutes

Taste: Original

Chinese PinYin : Pi Dan Ji Rou Juan