Mayak Drunken Chicken Roll - A Twist from the Popular Korean Mayak Egg

Korean marinated eggs have become quite popular, and finding their recipes and methods online is easy. Therefore, Big Boy won't repeat that but will instead take the essence of the marinade and combine it with the concept of drunken chicken to create this marinated drunken chicken roll.

The term "marinated" has nothing to do with spicy or medicinal flavors. So, is it related to sesame? Also, no. In Korea, "marinated" refers to something incredibly delicious and addictive. Honestly, I've made marinated eggs before, and the sweet sauce combined with soft-boiled or runny eggs creates a flavorful and spicy taste that is unbeatable with white rice, making it hard to stop eating.

This time, I used the concept of the mayak sauce and incorporated it into drunken chicken rolls, giving it the same addictive quality.

This time, I referred to the method for making mayak eggs and used its sauce with the addition of Shaoxing wine to create drunken chicken rolls. The marinated sauce itself is already delicious, and adding cooking wine enhances its aroma. After soaking in the sauce overnight, the chicken rolls fully absorb the flavours and fragrance, resulting in tender and succulent chicken that's hard to resist. Besides serving as a cold appetizer, these marinated drunken chicken rolls can also be paired with cold noodles (such as somen, Guanmiao noodles, or udon). Simply lay the chicken rolls on the cold noodles and drizzle with the marinated sauce for a refreshing and appetizing dish!

As for the leftover marinated sauce after enjoying the chicken rolls, you can use it to make more chicken rolls or even add soft-boiled eggs to it!

Marinated drunken chicken rolls served with cold noodles will leave you with nothing but empty plates, making it the perfect summer cold dish!

Ingredients (serve 2)

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For Chicken Roll

Chicken Thigh	4 pcs
Salt	1 tsp
Shaoxing wine	2 tbsp

Mayak Sauce

Soy Sauce	150ml
Water	150ml
Chicken Stock	150ml
Shaoxing wine	150ml
Sugar	70g
Spring Onion	2 sprig
Birdeye Chilli	2 pcs
Garlic	4 cloves
Onion	¼ blub
Sesame	1 tbsp
Sesame Oil	3 tbsp

Steps

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1. Pound the chicken thighs into large, thin pieces using a wooden mallet, then sprinkle with a bit of salt and Shaoxing wine. Rub the seasoning evenly and marinate for 10 minutes.

2. Roll up each chicken thigh, then wrap each roll tightly in aluminum foil, twisting the ends to secure.

3. Place the wrapped chicken rolls in a steamer over boiling water, and steam for 20 minutes.

4. Finely chop the onion and garlic; slice the spring onions and chili.

5. In a pot, combine 70g sugar with 150ml each of water, chicken broth, and soy sauce. Heat until the sugar dissolves, then remove from heat and pour the mixture into a large bowl.

6. Add 150ml Shaoxing wine, spring onions, chili, garlic, onion, sesame seeds, and sesame oil to the soy sauce mixture. Stir well and let it cool.

7. Prepare a bowl of ice water. Once the chicken rolls are steamed, immerse them in the ice water for 15 minutes to make the chicken skin crispy.

8. Remove the foil from the chicken rolls, then place the rolls in the marinade and refrigerate overnight. Slice and serve the next day.