For the Chicken Thigh：
2 chicken thigh, boneless skinless
1 Scallion, slicing
6 ginger. Slicing
1/2 tsp salt
300ml shaoxing rice wine
1 tsp fructus lycii
Boneless Chicken Legs:
Add the scallion strips, ginger slices, & shaoxing rice wine in a bowl with the chicken legs for seasoning 30 mins.
Boil a pot of water. After the seasoning period is done, tight the chicken legs with a cotton rope.
Put the tightened chicken legs into the boiled water for 30 seconds to remove the impurity
Set the PENGFA Cook Helper at 145°F/63°C & 90 mins
Add the Shaoxing rice wing & fructose licii ( Wolfberry ) in the zipped bad with chicken legs.
Then put it into the water bath for 90 mins
Prepare a bowl of water with ice cubes.
after the time is up place the bag into the ice water in order to cool it down.
Then take the chicken legs from the bags and cut it into slices.
it’s ready to serve.