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Chicken Rolls with Spring Onions Recipe

1 year ago

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 Chicken Rolls with Spring Onions
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Prep Time 30 minutes
Cook Time 20 minutes
Servings
MetricUS Imperial
Ingredients
Prep Time 30 minutes
Cook Time 20 minutes
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 1 Debone chicken thighs and place on a work surface, skin side down. Score the flesh with a sharp knife. Press on the meat to spread it out, creating an even thickness.
  2. 2 Combine ginger, 2 tablespoons sake and soy sauce in a large bowl. Coat the chicken, and set aside to marinate for 20 minutes, turning occasionally.
  3. 3 Drain chicken and place skin side down on working surface. Cut spring onions to the same length as the chicken and place 3 or 4 pieces across each piece of chicken. Sprinkle with an even coating of cornstarch.
  4. 4 Roll each piece of chicken up and fasten with kitchen string, securing at both ends.
  5. 5 Heat oil in 25-cm (10-in) skillet over medium-high heat. Add chicken rolls, seam side down, and cook, turning chicken frequently with tongs, until evenly browned.
  6. 6 Drain fat from skillet, leaving chicken in place, and add sake. Reduce heat to medium-low, cover and cook for 7 minutes.
  7. 7 Add reserved marinade and cook chicken roll for 10 to 12 minutes, or until tender.
  8. 8 To serve, remove string from meat and slice crossways in 2-cm (¾-in) thick slices and spoon pan juices over the slices.

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