Translated from クックパッド Http://cookpad.com/recipe/1035743
Let the skin of the chicken leg be exposed to the outside, roll it into a roll, fix it with a rope, and arrange the shape. Use bamboo sticks to make some empty space on the chicken skin (to prevent shrinkage)
Spread the pepper salt evenly on the surface of the chicken, in a heat-resistant container ● Put all the ingredients into the mixture gently, put the chicken roll in the middle
Replace the lid with baking paper, wrap it on the chicken roll, wrap the plastic wrap on the surface of the heat-resistant container, and put it in a microwave oven for 500 minutes for heating for 500 minutes (first heating)
Take out, turn the chicken roll over with chopsticks, cover the baking paper, wrap the plastic wrap, and heat it for 500 minutes at 500w.
Use a bamboo stick to tie it together. If it comes out of transparent gravy, it means it is ripe. If it comes out of red blood juice, you need to heat it for another minute for another minute, then take it out.
After a little cool, pour the soup into the sealed bag, then put the bag into a deeper container, try to let the chicken roll completely soak in the soup, so that you can eat it in one night! !
It is better to heat the soup slightly before eating. It can also be used as a bibimbap.
Cut into slices of moderate thickness and you can eat it.
If you are in a hurry, you can eat it for about 2 hours (>_<)