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Method:
Remove bones from chicken legs, score
horizontally on surface of the meat. Slice the thickest part
into pieces and tenderize with a tenderizer; crush garlic and mix well
with salt and cooking wine, marinate chicken slices in mixture for 20
minutes. Wet a piece of cheese cloth, spread out, place chicken
meat on the lower corner, then top with a sheet of laver, then squeeze
4 salted egg yolks into a long strip and place over laver, roll
tightly into a cylinder, wrap well with cheese cloth, tie with cotton
thread or linen string and remove to a steaming plate. Steam in
rice cooker or steamer for 30 minutes on high heat, remove and cool
first, unwrap and cut into slices. Serve. Use half free
range chicken which has better texture, have the vendor bone the
chicken. Discarded bones can be used to cook soup broth.
If white cheese cloth is not available, use any coarse white fabric,
wash to remove wax or soak until soft first before using, roll chicken
rolls tightly or there will be holes in the chicken roll slices after
slicing open.
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