Ensure Chicken thigh skin is intact. Clean and pat-dry.
Prepare 2 pieces of food-safe Aluminum Foil on table top. Place Chicken Thigh (Skin face downwards) on each Foil. Sprinkle ½ tsp Salt on each Chicken Thigh. Wrap and roll chicken thigh into a packed up big sausage shape, twist and seal the sides tightly.
Steam Chicken roll in Steam-It for 20 ~ 22mins. Remove steamed Chicken Thigh from Steam-It. Still intact with Aluminum Foil, put chicken roll into Ice-bath to cool down.
Once chicken rolls cooled down completely, remove the Aluminum Foil wrapper. Do this gently and not to tear the chicken skin.
For Brine Water, in Inspire Saucepot 2.0L, bring water, spring onions, ginger, angelica root, sugar and salt to a boil, for about 10mins. Let it sit to cool down.
Remove Spring Onions from Brine Water. Add in Chinese Wine, Wolfberries. Let chicken rolls sit in the Brine Water, covered air-tight, and keep it in the fridge overnight.
To serve, Cut chicken rolls into desired thickness and pour some Brine water over. Serve chilled.
Serving Suggestions : Brine Water can turn into a proper sauce for this dish by heating with some soy sauce, and thickened with corn starch..