Recipes
Mango Drunken Chicken Roll
Mango Drunken Chicken Roll
Recipe Details
Ingredients
General Ingredients
Tools
Step by Step Instructions
Step 1
In a pot, bring water to boil. Cook quinoa for 5 minutes under medium heat. Turn off the heat and let it sit for 10 minutes. Drain and set aside.
Step 2
Rinse chicken thigh meat and remove the fat. Butterfly the meat. Marinate with Amoy Drunken Chicken Marinade, Chinese cooking wine, Sichuan pepper, star anise and salt. Set aside.
Step 3
Remove the ends of the cucumbers. Cut into 4 vertically. Marinate with salt and set aside. Peel and pit the mangoes. Cut into thick strips. Rinse the cucumbers. Drain and set aside.
Step 4
Place the chicken thigh meat with the skin facing down. Add the quinoa, cucumbers and mangoes on top. Roll and tie with cotton strings.
Step 5
Place the chicken rolls and marinade juice in the zipper storage bag. Slow cook for 2 hours.
Step 6
Slightly pan fry the skin under medium heat. Let cool.
Step 7
Remove the cotton strings and cut into pieces. Serve warm.
Step 8
Ready to serve.
Ingredients
General Ingredients
Tools
Step by Step Instructions
Step 1
In a pot, bring water to boil. Cook quinoa for 5 minutes under medium heat. Turn off the heat and let it sit for 10 minutes. Drain and set aside.
Step 2
Rinse chicken thigh meat and remove the fat. Butterfly the meat. Marinate with Amoy Drunken Chicken Marinade, Chinese cooking wine, Sichuan pepper, star anise and salt. Set aside.
Step 3
Remove the ends of the cucumbers. Cut into 4 vertically. Marinate with salt and set aside. Peel and pit the mangoes. Cut into thick strips. Rinse the cucumbers. Drain and set aside.
Step 4
Place the chicken thigh meat with the skin facing down. Add the quinoa, cucumbers and mangoes on top. Roll and tie with cotton strings.
Step 5
Place the chicken rolls and marinade juice in the zipper storage bag. Slow cook for 2 hours.
Step 6
Slightly pan fry the skin under medium heat. Let cool.
Step 7
Remove the cotton strings and cut into pieces. Serve warm.
Step 8
Ready to serve.