Peach and Wolfberry Chicken Rolls

Peach and Wolfberry Chicken Rolls

　　Peach and Wolfberry Chicken Rolls

　　Ingredients:

　　One rooster (about 1000g).

　　50g of wolfberry fruit, 100g of walnut kernels, 200g of cooking oil, 25g of sesame oil, 1g of monosodium glutamate, 10g of cooking wine, 3g of salt, 10g of ginger, 10g of scallions, 750g of white brine.

　　Features:

　　Tender and succulent meat, soft and richly flavored with savory brine aroma, and offers benefits such as nourishing essence, replenishing marrow, invigorating the spleen, boosting qi, improving vision, and enhancing overall health.

　　Preparation:

　　Slaughter the rooster, remove feathers and internal organs, then wash clean. Make a cut along the spine to debone while keeping the shape intact and unbroken. Slice the ginger and scallions. Rub the chicken evenly with salt, cooking wine, and monosodium glutamate. Marinate with ginger and scallions for 3 hours. Soak the walnut kernels in boiling water, peel, then deep-fry until cooked. Rinse the wolfberry fruit and set aside. Remove the ginger and scallions from the chicken, place the chicken skin-side down on the cutting board, flatten and stretch it out. Mix the wolfberry fruit and walnut kernels, place them on the chicken surface, roll into a cylindrical shape, and tie tightly with kitchen twine. Bring the brine to a boil, add the chicken roll, and simmer for 30 minutes, skimming off any foam that rises. Remove, let cool, untie the twine, brush with sesame oil, then slice into rounds to serve.