Walnut and Goji Chicken Roll
Sichuan-style peach and goji chicken rolls: deboned chicken wrapped around walnuts and goji berries, braised until tender, and sliced for serving. Rich, aromatic braising flavors permeate the succulent meat.
Ingredients
Rooster (feathers and innards removed, deboned)
1 (about 1000g)
Goji berries (washed, set aside)
50g
Walnut kernels (peeled and fried until cooked)
100g
Cooking oil
200g
Sesame oil
25g
MSG
1g
Cooking wine
10g
Salt
3g
Ginger (sliced)
10g
Scallion (sliced)
10g
White braising broth
750g
Instructions
1
Prepare the chicken
Slaughter the rooster, remove the feathers and innards, wash thoroughly, then carefully debone it along the back, keeping the shape intact without tearing. Slice the ginger and scallion. Rub the chicken evenly with salt, cooking wine, and MSG, then add the ginger and scallion and marinate for 3 hours.
2
Prepare the fillings
Soak the walnut kernels in hot water to loosen the skins, peel them, then fry in oil until cooked. Wash the goji berries and set aside.
3
Roll the chicken
Remove the ginger and scallion from the chicken. Place it skin-side down on a cutting board and stretch it flat. Mix the goji berries and walnut kernels, spread the mixture on the chicken surface, then roll into a cylinder shape and tie it tightly with string.
4
Braise
Bring the braising broth to a boil, add the chicken roll, and cook for 30 minutes, skimming off any foam that rises. Remove when done and let cool.
5
Finish and serve
Remove the string and cloth, brush with sesame oil, slice into rounds, and serve.
