Cold Chicken Roll

Ingredients

• boneless chicken thighs (Pound lightly with the back of a knife; quantity not provided by the source)
• 2 勺 cooking wine (The OCR text was recognized as “one spoonful” in one place and “one sentence” in another; based on the repeated text, this was interpreted as two spoonfuls)
• 1 勺 oyster sauce
• 1 勺 light soy sauce (The OCR was recognized as “one sentence of light soy sauce”; based on the context, this was interpreted as one spoonful)
• salt (A pinch)
• coarsely ground black pepper (A pinch)
• scallions (Add when boiling the chicken; quantity not provided)
• ginger (Add when boiling the chicken; quantity not provided)
• star anise (Add when boiling the chicken; quantity not provided)
• bay leaves (Add when boiling the chicken; quantity not provided)
• Sichuan peppercorns (Add when boiling the chicken; quantity not provided)

Steps

1. 1

   Pound the boneless chicken thighs lightly with the back of a knife.

2. 2

   Add the cooking wine, oyster sauce, light soy sauce, a pinch of salt, and coarsely ground black pepper.

3. 3

   Mix thoroughly by hand and marinate for 2 hours.

4. 4

   Roll up the marinated chicken thighs.

5. 5

   Place the chicken rolls on foil, wrap them, and twist both ends tightly closed.

6. 6

   Place the wrapped chicken rolls in cold water.

7. 7

   Add the scallions, ginger, star anise, bay leaves, and Sichuan peppercorns. Cover and cook for 30 minutes.

8. 8

   Once cooked, remove the chicken rolls and discard the foil.

9. 9

   Place the chicken rolls in a bowl and add the remaining cooking broth.

10. 10

    Cool for 4 hours, then slice and serve.

Notes

The source does not provide quantities for the chicken thighs or the spices used in the cooking pot, nor does it specify the volume of each spoonful. It also provides no further details on how to determine doneness or how to cool the chicken rolls.

Nutrition per serving

• main course
• cold dish
• chicken
• boiled
• Chinese
• gluten-free (if gluten-free light soy sauce is used)