Wine Steeped Chicken Rolls
Lily's Wai Sek Hong
Lily's Wai Sek Hong
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  • 6 boneless chicken thighs with skin
  • Salt and pepper to taste
  • 1 cup chicken stock
  • 1/2 - 1 cup
  • 2 pieces of boneless chicken thighs with skin down on a large piece of plastic wrap. Try and arrange the chicken skin neatly spread and meat as level as possible.
  • 2 ends of the plastic wrap, twist and roll it tightly like you would roll a sausage. Fold the two twisted ends in to secure.
  • 30 - 40 minutes until cooked through. Let it cool.



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