Comments on: Drunken chicken rolls – How to make (Easy Chinese recipe)

By: KP Kwan

KP Kwan — Fri, 24 Jul 2020 00:05:09 +0000

Hi Kevin,
I have never try to freeze it before, but if I do, I will attempt by the following way:
– Prepare the chicken until the step of wrapping up with aluminum foil.
– Keep them in the freezer.
– when I want to consume it, remove it in advance until it returns to room temperature, then steam as usual and continue the other steps.

I don’t think the cooked chicken is suitable to freeze, so I will stop short of freezing the raw chicken.
Thanks,
KP Kwan

By: Kevin Chen

Kevin Chen — Thu, 23 Jul 2020 12:21:54 +0000

Hi KP,
Since it took so long to prepare this wonderful dish , may I know if it can be done, say 6 rolls in one go and keep them for latter use. What is the best way to keep the rolls for later consumption? Freezing it?

By: KP Kwan

KP Kwan — Wed, 20 May 2020 07:36:59 +0000

In reply to May.

Hi May,
1. I suggest using yellow wine without boiling to get a better flavor, which means direct from the bottle.
2. It is very hot to remove the aluminum foil after steaming. If you can handle the heat, remove the foil first is safer so that you will not lose the chicken essence. Otherwise, use a larger foil like me, and roll the chicken more than a layer. I work for me so far without leaking.
KP Kwan

By: May

May — Wed, 20 May 2020 04:42:52 +0000

Hi KP Kwan, if I use yellow wine to cook this, do I need to boil the wine or can I use it direct from the bottle?

Also, do I have to remove the aluminium foil before soaking into the ice water? I’m worried that if I soak with the foil , the chicken essence will be diluted or lost.

By: KP Kwan

KP Kwan — Wed, 20 May 2020 03:45:14 +0000

In reply to richard edwards.

Hi Richard,
I hope I am getting it right of what you are unsure of.
The chicken is rolled up, with the skin facing the outside of the roll. The image shows the skin is on the surface of the chicken slices, which is a bit shining due to the reflection. To get that, I use skin-on boneless chicken thigh meat.
Since there is some fat in the chicken stock while boiling with other herbs, the fat will congeal after chilling in the refrigerator, and you will expect it is a bit jelly-like texture sticking on the surface after removing from the fridge.
I hope this information is useful 🙂
Cheers!
KP Kwan

By: richard edwards

richard edwards — Tue, 19 May 2020 16:44:28 +0000

I must be missing something… the photos seem to show some “edible” wrapping about the rool of chicken… there was a brief mention of the skin earlier, but it does not seem to compute nor balance with the quantities… all of the other preparation is clear, concise, and I am sure we can accomplish it (eventually if not the first time)…. we could wrap it in corn husks like a tamale and thereby have individual servinings, but that is not your concept or presentation… HELP… we are anxiously wanting to add this to our Asian Collection of Favorites… sincerely

By: KP Kwan

KP Kwan — Tue, 19 May 2020 05:50:57 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.