Instructions

1. Prepare and Flatten the Chicken Legs

1. Debone the whole chicken legs (your chicken vendor can help and pack the bones separately).
2. Place the chicken skin side down on a cutting board.
3. Make a few shallow cuts on the thicker parts of the meat.
4. Use the flat side of a cleaver blade to gently flatten the chicken until it has an even thickness.

This step ensures the chicken rolls evenly and cooks uniformly.

2. Season and Marinate

1. Rub the chicken evenly with salt and Shaoxing wine.
2. Set aside to marinate for at least 1 hour.

This light seasoning enhances flavor without overpowering the soaking liquid later.

3. Roll and Wrap the Chicken

Method A: Aluminum Foil (Recommended)

1. Cut a piece of aluminum foil about 30 cm (1 foot) long.
2. Place the chicken on the foil, skin side down, shaping it into a rectangle.
3. Roll it up tightly like a Swiss roll.
4. Twist both ends of the foil to form a candy-shaped roll.

Rolling tightly is important — a loose roll may open after cooking.

Method B: Kitchen Twine (Alternative)

• Roll the chicken tightly and secure with kitchen twine.
• This avoids foil but may not hold the shape as firmly.

4. Steam the Chicken Roll

1. Place the wrapped or tied chicken roll in a steamer.
2. Steam over medium heat for about 25 minutes.

Cooking time may vary depending on whether the chicken is at room temperature or chilled.

To check doneness:

• Pierce the center with a skewer — no blood should ooze out
• Or insert a thermometer — the chicken is done at 70°C

5. Shock in Ice Water

1. Prepare a bowl of ice water.
2. Transfer the cooked chicken roll directly into the ice bath.

This step:

• Stops cooking immediately
• Prevents overcooking
• Helps tighten the roll
• Retains juiciness

Once cold, unwrap the chicken carefully.

Save the juices released inside the foil (or on the steaming plate if tied with twine) — add them to the soaking liquid later for extra flavor.

Prepare the Soaking Liquid (Marinade)

6. Make the Chicken Stock Base

1. Add water and chicken bones to a small pot.
2. Add dong quai, ginger, red dates, bay leaves, and star anise.
3. Bring to a boil, then season with salt and sugar.
4. Lower the heat, cover, and simmer for 30 minutes.

After simmering:

• The liquid should be noticeably reduced.
• Strain through a cloth bag or fine strainer.
• Reduce further if needed — you want a concentrated stock, just enough to submerge the chicken.

Keep in mind you will later add an equal amount of Shaoxing wine.

1. Chill the strained stock completely in the refrigerator.

7. Combine Stock and Wine

1. Once the stock is cold, mix it with an equal portion of Shaoxing wine.
2. Adjust the wine ratio to taste — stronger or milder depending on preference.
3. Add goji berries at this stage only.

Do not boil goji berries — they turn bitter when overheated.

8. Soak the Chicken Overnight

1. Transfer the soaking liquid to a container just large enough to hold the chicken roll.
2. Add the unwrapped chicken roll, ensuring it is fully submerged.
3. Refrigerate overnight to allow the chicken to absorb the flavor evenly.

To Serve

1. Slice the chicken roll into ½ cm (¼-inch) thick pieces.
2. Arrange on a serving plate.
3. Drizzle with some soaking liquid.
4. Garnish with goji berries.

Serve cold as an appetizer.