台式醉雞卷 Drunken Chicken Roll in Taiwanese Style

今天做個台式醉雞卷, 這個台式醉雞卷是從台灣人那裡學來的, 這醉雞汁是昨天做"醉豬手"的, 我今天用的是急凍雞扒, 用新鮮雞肉會比較好些, 先解凍雞扒, 在水中加一茶匙鹽, 將雞扒浸10分鐘左右, 醉雞汁做法請參考"醉豬手一片 https://www.youtube.com/watch?v=HbK6HqX1gZk&t=63s " , 這雞扒較厚, 把它略切(片薄), 加少許薑汁, 適量的鹽, 1湯匙紹酒, 剛才失手😂落多了一些, 用錫紙(鋁箔)把雞扒捲起來, 這是一鍋開水, 放下雞卷 煮25〜30分鐘, 水要浸過雞卷。煮25分鐘, 用牙籤測試是否熟, 很容易刺入沒有血水流出, 已經熟透, 放入冰水中, 浸泡約30分鐘, 汁最好可以浸過面, 如果浸不過面, 可在中途轉身, 另一種方法是把汁及雞卷放入保鮮袋浸泡會更好, 將它們放在冰箱中至少6個小時, 浸過夜更入味, 這雞卷已經浸泡了一整夜。
Today the dish is "Drunken Chicken Roll in Taiwanese Style", this drunken chicken roll is learnt from Taiwanese, this is a wine sauce prepared for yesterday's "Drunken Pork Knuckle", this is a frozen boned chicken thigh, fresh chicken meat will have a better result, to unfreeze the chicken thigh, add 1 tsp of salt to the water, immerse the thigh for 10 mins, the method to prepare the wine sauce, pls refer to the video "Drunken Pork Knuckle https://www.youtube.com/watch?v=HbK6HqX1gZk " , this thigh is rather thick, slightly cut to let it thin, squeeze some ginger juice out to the thigh, moderate amount of salt, 1 tbsp of cooking wine, more than 1 tbsp of cooking wine is poured in actually, it is in excess of actual need, an aluminium foil will be used to roll the chicken thigh up, here is a pot of boiling water, put down the chicken roll cook for 25 ~ 30 mins, keep the water level above the roll. 25 mins is passed, use a tooth stick to test if the roll is cooked, it is easy to thorn into the meat no blood flows out the roll is cooked, immerse the hot roll into iced water, soak it for around 30 mins, it is better to have the wine sauce level above the roll, it the sauce level can't keep above it, in the midway of few hrs, turn around the roll to let the other side to soak in the sauce, the other way is use a food bag to contain them, the soaking will be in a better way, keep them in the refrigerator for at least 6 hrs, store them overnight can have a stronger taste, the roll has soaked overnight.

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