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Cold-Served Chicken Roll
This delightful cold dish features tender shredded chicken mixed with fragrant scallions and ginger wrapped in soft rice paper to create a bite sized meal that is both refreshing and satisfying. The flavors of savory soy sauce oyster sauce and slightly spicy Sichuan peppercorns combine perfectly with the subtle sweetness from cooking wine giving it […]
- Prep
- 5m
- Cook
- 1m
- Total
- 6m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Cold-Served Chicken Roll
| Ingredient | Amount |
|---|---|
| Boneless chicken thigh (drumstick) | 2 as needed |
| Cooking wine | to taste |
| Light soy sauce | to taste |
| Oyster sauce | to taste |
| Black pepper sea salt | to taste |
| Sichuan peppercorns | 1 small handful |
| Star anise | 3-4 |
| Bay leaf | 1 as needed |
| Scallion and ginger | to taste |
- Boneless chicken thigh (drumstick)2 as needed
- Cooking wineto taste
- Light soy sauceto taste
- Oyster sauceto taste
- Black pepper sea saltto taste
- Sichuan peppercorns1 small handful
- Star anise3-4
- Bay leaf1 as needed
- Scallion and gingerto taste
Cooking StepsHow to cook Cold-Served Chicken Roll step by step
-
Step 1Prepare the chicken: Remove the bone from the drumstick thighs. Use the back of a knife to pound the meat loosely — this helps it absorb marinade better and makes the texture more tender. Marinate: Add cooking wine, light soy sauce, oyster sauce, black pepper, and sea salt to the pounded chicken. Mix well and marinate for 1 hour.
-
Step 2Roll into a log: Roll up the marinated chicken thigh tightly. Wrap it firmly with aluminum foil, pinching both ends to secure the roll — this keeps its shape during cooking. Place the roll in a pot, add water to cover, then add Sichuan peppercorns, star anise, bay leaf, scallion, ginger, and cooking wine. Cover and bring to a boil over high heat, then reduce to low and simmer for 30–35 minutes until cooked through.
-
Step 3Cool and set: Remove the cooked roll and soak it in its own broth. Refrigerate overnight for the best texture!
-
Step 4Slice and serve: Cut the chilled roll into thick slices. Dip in your favorite sauce or enjoy as-is — it’s delicious cold!
-
Step 5Tonight’s dinner — simple, honest, and all the more delicious for it! 😋😋😋
Cold-Served Chicken Roll
This delightful cold dish features tender shredded chicken mixed with fragrant scallions and ginger wrapped in soft rice paper to create a bite sized meal that is both refreshing and satisfying. The flavors of savory soy sauce oyster sauce and slightly spicy Sichuan peppercorns combine perfectly with the subtle sweetness from cooking wine giving it […]
Ingredients
- 2 as needed Boneless chicken thigh (drumstick)
- to taste Cooking wine
- to taste Light soy sauce
- to taste Oyster sauce
- to taste Black pepper sea salt
- 1 small handful Sichuan peppercorns
- 3-4 Star anise
- 1 as needed Bay leaf
- to taste Scallion and ginger
Instructions
-
Prepare the chicken: Remove the bone from the drumstick thighs. Use the back of a knife to pound the meat loosely — this helps it absorb marinade better and makes the texture more tender. Marinate: Add cooking wine, light soy sauce, oyster sauce, black pepper, and sea salt to the pounded chicken. Mix well and marinate for 1 hour.
-
Roll into a log: Roll up the marinated chicken thigh tightly. Wrap it firmly with aluminum foil, pinching both ends to secure the roll — this keeps its shape during cooking. Place the roll in a pot, add water to cover, then add Sichuan peppercorns, star anise, bay leaf, scallion, ginger, and cooking wine. Cover and bring to a boil over high heat, then reduce to low and simmer for 30–35 minutes until cooked through.
-
Cool and set: Remove the cooked roll and soak it in its own broth. Refrigerate overnight for the best texture!
-
Slice and serve: Cut the chilled roll into thick slices. Dip in your favorite sauce or enjoy as-is — it’s delicious cold!
-
Tonight’s dinner — simple, honest, and all the more delicious for it! 😋😋😋
