Directions

To Cook

1. Debone the chicken leg quarters, keep the skin on. Keep the bones to make the homemade stock.
2. Add chicken bones, water and ginger in a small pot. Bring to a boil and simmer over low heat for at least 1 hour.
3. Rinse the de-boned chicken and pat thoroughly dry with a paper towel.
4. Sprinkle the chicken with ¼ teaspoon salt. Roll up the chicken lengthwise, and then wrap with cling wrap, twisting both sides to form a candy-like bundle.
5. Steam the chicken in the wrap over high heat for 20 mins. Turn off the heat and let the chicken sit in the steamer for another 5 mins with the lid tightly closed.
6. Transfer the wrapped chicken into an ice bath and wait for 10-15 mins until the chicken is completely cool.
7. Meanwhile, in a non-reactive container, add the chicken broth, Shaoxing wine, sugar, salt and wolfberries to make the brine.
8. Unwrap the chicken and place in the brine. Cover and refrigerate for 24 hours.
9. Slice and serve cold or at room temperature.