This site uses its own technical cookies and third-party cookies (technical and / or profiling) to provide a better online experience.
To learn more or opt out of all or some cookies, see the page Cookie.
By clicking on "Ok", on any element of the page or continuing navigation in any other way, you are consenting to the use of cookies.



Course: Starter
Chef: Zhao Xinyu
Featuring: Meat


- 1 chicken legs
- 1 length of scallion
- Ginger slices

For the marinade:
- 500ml water
- 300ml Shaoxing wine
- 5g goji berries
- 10g ginseng
- 15g jujube
- 1 tsp salt
- 1 tsp sugar

For the sauce:
- 50ml chicken stock
- 40ml Shaoxing wine
- 1/2 tsp salt
- 1/2 sugar


1.Debone the chicken leg.

2.Roll up lengthwise and wrap tightly in aluminium foil.
3.Add the wrapped chicken to a pan of water with the ginger slices and leek,and cover with water. Cook over a low to medium heat for 20 minutes.
4.Mix the ingredients for the marinade well and bring to the boil. Leave to cool.
5.Add the wrapped chicken and prick several times with a fork. Marinate the chicken for 4 hours in the fridge.
6.Mix together the ingredients for the sauce and refrigerate.
7.Remove the chicken from the marinade and slice. Cover with the sauce and serve.



Grape: Nerello Mascalese and Nerello Cappuccio Ageing: 6 months in oak barrel Ruby red colour with ...

View details