Chicken Roulade with Shao Xin Wine Essence
Chicken Roulade with Shao Xin Wine Essence
Get this quick and easy chicken recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 1 hour 15 minutes
  • Yield 4 servings
  • Chicken Roulade
  • 4 Chicken legs
  • 2 whole Portabello mushrooms
  • Shao Xin Wine Essence
  • 6 Red dates
  • 1 tablespoon Wolf berries
  • 3 pieces Coriander roots
  • 1 knob Ginger
  • 4 cloves sliced Garlic
  • 2 sliced Shallots
  • 1 litre Chicken stock
  • 300 millilitres Shao xin wine
  1. Chicken Roulade:
  2. Debone the chicken leg completely
  3. Slice the portabello mushrooms and sauté in corn oil until browned
  4. Allow to cool
  5. Season the deboned chicken legs and place the cooked mushrooms into the center and roll
  6. Truss with butcher twine and secure
  1. Shao Xin Wine Essence:
  2. Sauté the garlic and shallots
  3. Add in all the remaining aromatics
  4. Cover with the chicken stock and shao xin wine and simmer for 30 minutes
  5. Adjust seasoning
  6. Place the chicken roulade into the broth and allow to poach for 15 minutes
  7. Remove from the broth when fully cooked and remove the butcher twine
  8. Slice and arrange onto the plate and spoon the essence over

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