♡醉鸡卷 Drunken Chicken Rolls♡

周一晚餐 *醉鸡卷*，
只用少许药材和绍兴酒~
卷一卷又是一道美味的菜肴~

材料：
去骨鸡腿肉 3块
盐 少许
黑胡椒粉 少许
当归 2片
杞子 2大匙
绍兴酒 50克
青葱 适量
红萝卜碎 1/2茶匙
铝箔纸 (22x22cm) 3张

做法：
1.将鸡腿肉抹上少许盐巴，再撒上少许黑胡椒粉。

2.将鸡腿肉卷起，放在铝箔纸上，再卷起成圆筒状。

3.将已包好的鸡肉卷放入锅中，大火蒸约15~20分钟至熟, 取出待冷。

4.待冷后，剪开铝箔纸，倒出蒸好的鸡汁在一个小锅，将鸡汁以小火煮开，加入当归，杞子和绍兴酒一起滚越十分钟。

5.把蒸好的鸡肉卷切成小块，摆在盘子上，将煮滚的药材汁淋在鸡肉卷上，摆上杞子，青葱和少许萝卜碎即可享用。

Ingredients：
3 pcs De-boned whole leg chicken
pinch of salt
dash of black pepper
2 sliced angelica (dang gui)
2 tablespoon wolf berries
50g Shao Xing wine
1 teaspoon scallions chopped
1/2 teaspoon chopped carrot
3 pcs aluminium foil (22x22cm)

Method：
1.Sprinkle some salt and pepper on the chicken meat.
2.Lay the chicken meat on a piece of aluminium foil, roll up the chicken in a cylinder shape.
3.Steamed the rolled chicken for about 15~20 minutes with high heat until it cooked, bring it out to cool.
4.After cool, cut the aluminium foil and pour out the chicken stock into a small pot, bring it to boil in low heat, following add in angelica, wolf berries and Shao Xing wine and let it boil for about 10 minutes.
5.Cut the rolled chicken in pieces, and lay it on a plate, pour the grave on the rolled chicken, decorate with some wolfberries, scallion and chopped carrot, and ready for served.