Roast Mixed Pepper Chicken Roll

 

Very aromatic roast chicken rolls in mixed peppers flavour, and a juicy meat locked under the thinly roasted skin. The melted fat and juice just oozed out under skin when you sink your teeth into the meat 😋

Servings: about 2 to 4 persons

Ingredients
2 boneless chicken leg, about 450~480g

Marinade

6g hua diao jiu/chinese cooking wine

3g low-sodium fine salt

5g light soy sauce, low salt

20g oyster sauce

1/4 tsp dark soy sauce

1g Maggie Seasoning sauce, optional
10g dark brown sugar

2g mixed pepper, freshly ground*

dash pepper powder

dash of garlic powder

pinch of ginger powder

1/4 tsp potato starch

5g rice bran oil/mild flavour vegetable oil, to be added just before rolling up the chicken 

* the mixed pepper can be replaced by black pepper, and the amount is subject to your own preference.

Basting sauce

Melted chicken fat collected after searing

Directions

1. Rinse boneless chicken leg meat.

2. Coat the meat with hua diao jiu/rice wine, and rub the meat with salt. 

Mix the rest of the marinating ingredients, except the rice bran oil, in a small bowl.

Pour the marinating sauce over the meat and rub overd.

Seal the bowl with cling wrap and let the meat marinate for about 1 to 3 hours.

3. Cut two cotton threads with length of about 1 meter each.

Before rolling up the meat, coat rice bran oil evenly over the meat.

Roll up the meat, wind and tie with a cotton thread around it.

4. Sear the meat with skin down over a thick base pan lined with a piece of parchment paper.

Rotate the meat rolls so that all the faces are well seared and turn golden at medium high heat.

Fat melted and collected at the base of the meat

Finally, turn off the flame, close the lid, and let the meat simmer for about 30 minutes using the remnant heat retained in the pan.

More melted fat collected at the end of simmering

5. Transfer the meat rolls to a roasting plate. And collect the melted fat for basting later.

Brush the meat rolls with a thin coat of melted chicken fat, and sprinkle some freshly ground mixed pepper over the top. Roast in a preheated oven toaster at 170℃ for about 8 minute. 

Repeat the process for about twice or thrice. When the skin starting to char, reduce the temperature to 150℃.

Let the meat rolls rest in the warm oven toaster for about 15 to 20 minutes after the roasting process ends.

End of roasting.

7. Untie the thread and slice the roasted chicken rolls into thick chunks. Enjoy the juicy meat warm 😋