Japanese Chicken Roll-ups

  • Yield servings

Ingredients

Soy Reduction
8 tablespoons soy sauce
2 tablespoons sugar
8 tablespoons sherry
8 tablespoons water
2 tablespoons lemon juice
Chicken Rolls
4 -- chicken breasts flattened to 1/4 inch
4 teaspoons black sesame seeds
2 sheets nori (cut in half and trimmed to fit each breast)
2 -- bell peppers (different colors, seeded, cut into 1/4 inch strips
-- freshly ground black pepper
4 sheets of plastic wrap
Roasted Red Pepper Mayonnaise
1 1/2 cups corn oil
1 -- egg
2 tablespoons lemon juice
1 teaspoon vinegar
1 1/2 tablespoons spicy mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce
1/2 cup drained, dried bottled roasted peppers or two large peppers if roasted fresh

Instructions

Soy Reduction
In a medium saucepan boil the soy sauce, sugar, sherry, water and lemon juice over medium high heat for 6 minutes or until reduced by about half.

Chicken Rolls
Sprinkle each piece of chicken with 1 teaspoon of sesame seeds and place seed-side down on plastic wrap.
Drizzle 1 teaspoon of soy reduction on each piece of chicken then fit nori to chicken.
Place alternating colors of pepper strips on edge of chicken closest to you (lengthwise). Sprinkle with black pepper.
Roll chicken away from you into a pinwheel, keeping the plastic wrap on the outside. Roll wrap around completed pinwheel to enclose, twist ends (tightly) and fold under chicken.
Using a vegetable steamer or bamboo steamer, steam chicken rolls over medium high heat for 8 minutes or until firm.

Roasted Red Pepper Mayonnaise
In blender or food processor, place 3 Tablespoons corn oil, egg, lemon juice, vinegar, mustard, salt, black pepper and hot pepper sauce and process for 5 seconds until mixed. With machine running, slowly add remaining oil until sauce thickens to a mayonnaise. Add the peppers and process with on/off pulse until smooth.

To serve cold: Chill spirals in plastic wrap in refrigerator for twol hours. When cool, remove wrap and cut chicken diagonally into 1/3-inch slices. Serve with roasted red pepper mayonnaise.

To serve hot: Remove plastic wrap, cut chicken diagonally into 1/2 inch wide slices and spoon soy reduction over slices.

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