Yangshen Shanzhen Chicken Leg Roll

Overview

How to cook Yangshen Shanzhen Chicken Leg Roll at home

Ingredients: chicken whole legs, shredded kelp, broccoli, enoki mushrooms, winter bamboo shoots
Accessories: wolfberry, chrysanthemum, rose, dangshen, astragalus, yellow wine, red dates, dried longan, fungus, dried shiitake mushrooms
Dried fungus, shiitake mushrooms and red dates soaked in water
Cut all side dishes and set aside
Remove bones from chicken legs and set aside
Use a knife to cut off the tendons on the chicken thigh
Roll up the chicken legs and tie them tightly with kelp
Tie-up chicken drumsticks
Add rice wine and stir-fry the cut chicken leg bones and green onions
When the chicken bones change color, add water and ingredients
After boiling, scald the enoki mushrooms first
Remove the enoki mushrooms and set aside
Then add all the main ingredients and chicken drumsticks and simmer for 25 minutes
Add the chopped broccoli in the last 5 minutes
Arrange the dish in the manner of a peacock opening its tail
Cut the chicken rolls and put them on a plate
Yangshen Shanzhen Chicken Leg Roll