Drunken Chicken Roll (ไก่ม้วนแช่เหล้า)

1.Carefully debone the chicken thighs, keeping the meat intact. Season both pieces lightly with salt. Roll each thigh tightly and wrap in foil to form a firm log.

2.Steam over high heat for 25 minutes. Let rest for 5 minutes, then transfer to an ice bath for 10 minutes to firm up the texture.

3.Meanwhile, make the stock by simmering the chicken bones with ginger, water, and salt. Bring to a boil, skim off foam, reduce heat, and simmer for 30 minutes. Strain and measure out 150 ml of the stock.

4.In a bowl, combine the stock with sugar and soy sauce. Stir until dissolved, then add Chinese wine and goji berries. Pour the marinade into a container large enough to hold the chicken rolls.

5.Remove the foil from the chicken and place the rolls into the marinade. Cover with cling film and refrigerate for at least 24 hours.

6.Before serving, slice the chicken into thick rounds and arrange on a plate. Spoon some marinade over the top and garnish with the soaked goji berries. Serve chilled or at room temperature for best flavor.