Rice wine drunken chicken roll

Overview

It was a drizzly day in early summer in June. I bought two chicken legs to satisfy my craving! A bottle of rice wine at home comes in handy. So, with the sound of running water from pots and pans, the smoke rising from frying and cooking, and watching life while drinking and singing, there is no shortage of seats in the world. Today I’m sharing a dish with you, rice wine drunken chicken rolls. I hope you like it.

Tags

• cold dishes
• home cooking
• children
• local cuisine
• lunch
• aniseed
• chicken legs
• rice wine
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Wash two chicken legs and set aside.

   

2. 2 Remove the bones from the chicken legs and sprinkle salt evenly on them.

   

3. 3 Roll the chicken drumstick skin outward, wrap it in tin foil, and pierce both ends.

   

4. 4 Put the rolled chicken legs into the steamer and steam for about 20 minutes.

   

5. 5 Add aniseed and Sichuan peppercorns, add a little water to boil and let cool, add rice wine, then add the chicken drumstick rolls with the tin foil removed, and put them in the refrigerator to soak for 1 day.

   

6. 6 Remove the slices after 24 hours.

   

7. 7 Rice wine relieves greasiness and wakes you up, and the chicken drumstick roll is light and delicious.