Drunken Chicken Rolls

This yummylicious Chicken Rolls are soaked in aromatic wine and herbs mixture; it is so juicy and tender; and served cold.  It is best to prepare a day ahead and serve them the next day, to let the soaking mixture seeps into these chicken rolls.

Ingredients:
2 chicken (whole legs, deboned and skin-on)
1 tsp. salt
1 tbsp. Shaoxing Wine

Wine and herbs mixture:
350 ml. water
Chicken bones from the deboned legs
8 g. dong quai
15 g. ginger (sliced)
3 red dates
2 bay leaves (dried)
1 star anise
1 tsp. salt
1 tsp. sugar
10 g. goji berries or wolf berries
300 ml. shaoxing wine

Methods:

1. To cook the chicken: remove the excess fat; make few slits at the thicker part of the chicken, and I do slice off some meat to make the meat even; then season with salt and shaoxing wine.  Marinate for at least one hour, but more will be better.
2. Roll up the chicken legs like a Swiss Roll, skin side down, with an aluminium foil.  
3. Steam for 25 to 30 minutes.  Remove the chicken rolls and directly place them in ice water to stop cooking immediately.  
4. Remove the foil after the chicken is cold.
5. For the wine and herbs mixture: in a pot with medium heat, simmer all the ingredients except goji berries or wolf berries and shaoxing wine for 30 minutes.  Strain the mixture into a container.  Mix with wine and goji berries after it is cold.
6. Place the chicken rolls into the container with the mixture.  Let it steep overnight to absorb the flavor in the refrigerator.
7. To serve: Cut the chicken into 1/4 inch thick.  Drizzle some soaking liquid on it and serve cold.

I adapted this recipe from 'tasteasianfood.com' with slight amendment to suit my cooking preference.