Shandong-Style Slow-Braised Boneless Chicken Rolls

Name: Shandong-Style Slow-Braised Boneless Chicken Rolls
Yield: Serves 4
Cuisine: Chinese
Ingredients: Celery 15 g (½ oz); Pumpkin 15 g (½ oz); Light soy sauce 85 ml (2½ fl oz / ⅓ cup); Dark soy sauce 2 Tbsp; Chinese cooking wine (Shaoxing) 3 tsp; Chinese cooking wine (Shaoxing) 3 tsp; Star anise 3; Cinnamon stick 1, about 5-cm (2-in) in length; Fennel seeds 10 g (⅓ oz); Dried bay leaves 3; Salt 2 tsp; Rock sugar 100 g (3½ oz); Salt to taste; Cooking oil 300 ml (10 fl oz / 1¼ cups); Potato flour 2 Tbsp, mixed with 2 Tbsp water; Potato flour 2 Tbsp, mixed with 2 Tbsp water; Bok choy 150 g (5⅓ oz); Lotus root 15 g (½ oz); Dark soy sauce 1 Tbsp; Chicken thighs 2, cleaned and deboned; Spring onions (scallions) 50 g (1⅔ oz), cut into 2.5-cm (1-in) lengths; Basic stock 1 litre (32 fl oz / 4 cups); Ginger 12.5-cm (5-in) knob, peeled and cut into 5 slices; Spring onions (scallions) 50 g (1⅔ oz), cut into 2.5-cm (1-in) lengths; Flying fish roe (tobiko) 2 tsp; Quail eggs 3, hard-boiled then peeled; Chive 1, chopped into 2.5-cm (1-in) lengths; Flying fish roe (tobiko) 2 tsp

Preparation info

Serves
4

Difficulty
Medium

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

Dezhou is a city in Shandong famed for its farm-raised chickens. Although it is now a busy industrial city, it was first famed for its chicken dishes. Traditionally, the chickens are coated with soy sauce, then braised and served splayed out. For a better presentation, I made chicken rolls, which are sliced, topped with slivers of quail eggs and served in a rich sauce.

Ingredients

Asia
China
Main course
Beijing

Ingredients

Method