Found this interesting recipe on wokkingmum.blogspot.com and would love to try it one day.
2 Chicken Drumstick, deboned
4 stalk Spring Onion, only the white part, bruised
2 slice Ginger
1 tablespoon Chinese Cooking Wine (like 绍兴花雕酒)
11/3 teaspoon Salt
300ml Chicken Stock
2 slice or 7g Angelica Sinensis Gui 当归, use as it is or grind into powder
6 Red Dates 红枣
10g Wolfberries 枸杞子
100ml – 300ml Chinese Cooking Wine 绍兴花雕酒, add according to your preference
Salt and Sugar to taste
How to do it:
Bring all except wine, salt and sugar, in seasonings to boil.
Reduce to a simmer and continue to simmer for 20mins.
Add salt and sugar to taste.
Add wine after the simmered seasoning has cooled.
Chill the seasoning for later use.
Meanwhile, flatten and tenderize the chicken using a mallet or the back of the knife.
Pat dry with paper towel before adding the marinade.
Marinate for at least 30mins.
Prepare a sheet of foil with baking paper for each piece of chicken.
Roll the chicken as tightly as possible.
Wrap with foil with baking paper inside.
Steam chicken roll for 25mins or till completely cooked.
Remove foil and baking paper.
Plunge steamed chicken rolls together with the sauce into the chilled seasoning prepared earlier.
Let it sit in the seasoning till completely cooled.
Refrigerate till chill or over night for better results.
Sliced and serve chill.