紹興醉雞卷

材料：
雞扒 1塊
當歸 6片
薑 15片
杞子 10克
紹興酒 200毫升
鹽 1茶匙
糖 1茶匙
米酒 2湯匙
雞湯 200毫升

步驟：
1.雞扒劃數刀，將1茶匙鹽、米酒加入雞扒，用錫紙捲起，以大火蒸10分鐘，熄火焗10分鐘。
2.薑切片；將雞湯煮滾，加入當歸、薑、杞子、糖煮5分鐘，取出，放涼，加入紹興酒，混合成醉雞汁。
3.取出雞捲放入冰水浸10分鐘，撕去錫紙，取出雞捲，放入醉雞汁。
4.包上保鮮紙，放入雪櫃冷藏6小時，切件。

Chicken Roll with Shao Xing Wine

Ingredients:
Chicken chop 1 pc
Chinese angelica 6 pcs
Ginger 15 slices
Dried wolfberries 10g
Shao Xing wine 200ml
Salt 1 teaspoon
Sugar 1 teaspoon
Rice wine 2 tablespoons
Chicken soup 200ml

Steps:
1.Make few cuts on chicken chop, add 1 teaspoon salt and rice wine on chicken chop, use aluminium foil roll the chicken chop, steam 10 mins with high heat then off the heat and steam 10 mins..
2.Slice ginger, cook chicken soup until boiled, put in chinese angelica, ginger, dried wolfberries, sugar and cook 5 mins, take out and let it cool, put in Shao Xing wine, mix to be drunken chicken sauce.
3.Take out chicken roll, put in ice water soak 10 mins, remove aluminium foil and take out chicken roll and put in drunken chicken sauce.
4.Cover with plastic wrap and put in refrigerator for 6 hours, cut into pieces.