Chicken Rolls with Spring Onions |
Serves : 4 to 6
Preparation time : 30 minutes
Cooking time : 20 minutes
Ingredients :
4 chicken thighs (about 500g)
2 teaspoons grated fresh ginger
180ml sake
2 tablespoons soy sauce
4 spring onions
2 tablespoons cornstarch
1 tablespoon oil
Kitchen string
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Method :
- 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.
- 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.
- 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.
- Roll each piece of chicken up and fasten with kitchen string, securing at both ends.
- Heat oil in 25cm skillet over medium-high heat. Add chicken rolls, seam side down, and cook, turning chicken frequently with tongs, until evenly browned.
- Drain fat from skillet, leaving chicken in place, and add sake. Reduce heat to medium-low, cover and cook for 7 minutes.
- Add reserved marinade and cook chicken roll for 10 to 12 minutes, or until tender.
- To serve, remove string from meat and slice crossways in 2cm thick slices and spoon pan juices over the slices
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