Ingredients
1 whole rooster (about 1000 g / 2.2 lbs), 50 g (about 1/4 cup) goji berries, 100 g (about 1 cup) walnut halves, 750 g (about 3 cups) white poaching liquid.
Seasonings
200 g vegetable oil, 25 g sesame oil, 1 g MSG, 3 g salt, and 10 g each of ginger, scallion, and Shaoxing wine.
Instructions
1. Slaughter the rooster, remove feathers and innards, wash clean, then debone by cutting along the backbone while keeping the bird intact without tearing the skin; slice the ginger and scallions; rub the chicken evenly with salt, cooking wine, and MSG, add the ginger and scallions, and marinate for 3 hours.
2. Soak the walnuts in boiling water, then remove the skins and deep-fry them in oil until cooked; wash the goji berries and set aside; remove the ginger and scallions from the chicken, place the chicken skin-side down on a cutting board and flatten it, then mix the goji berries and walnuts together, spread them over the chicken, roll it up tightly into a cylinder, and secure it with kitchen twine.
3. Bring the braising liquid to a boil, add the chicken roll, and cook for 30 minutes, skimming off any foam that rises to the surface. Once cooked, remove and let cool, then unwrap the cloth and string, brush with sesame oil, and slice into rounds to serve. This dish features tender, succulent meat with a rich, reddish hue and a deep, aromatic braised flavor. It is also believed to nourish the marrow, replenish vital energy, brighten the eyes, and promote overall vitality.