醉鸡

材料

去骨鸡腿肉4片
清水1升
月桂叶5片
肉桂½条
八角2粒
当归2片
芫荽30克
玫瑰露酒50克
花雕酒30克

调味料

盐5克
鸡精粉10克
糖5克

做法

1. 把鸡肉拍平，卷成卷。大火蒸熟待用。
2. 把清水、月桂叶、肉桂和八角一起煮滚后关火，加入当归和芫荽。
3. 放凉后加入玫瑰露酒、花雕酒和调味料，拌匀后加入鸡肉，浸泡入味24小时。
4. 取出鸡肉卷，切片享用。

Cold Wine Chicken

Ingredients

4 boneless chicken thigh
1 liter water
5 bay leaves
½ cinnamon stick
2 anise
2 dang gui
30g coriander
50g mei kuei lu chiew cooking wine
30g hua diao

Seasoning

5g salt
10g chicken powder
5g sugar

Method

1. Flatten chicken thigh and roll up. Steam over high heat until cooked.
2. Bring water, bay leaves, cinnamon and anise to a boil. Off the heat and add in dang gui slices and coriander.
3. Leave to cool. Add in mei kuei lu chiew cooking wine, hua diao and Seasoning. Mix well and add in chicken. Mariande for 24 hrs.
4. Slice chicken roll and serve.