Rolled Chicken with Vegetable - Japanese Cooking 101

By Japanese Cooking 101 · 35 min

Ingredients

Instructions

1. Lightly sprinkle salt over the chicken thighs, let them rest for 10 minutes, then pat them dry with paper towel.
2. Cut the carrot into pieces 1 cm thick and 7.5 cm long. Trim the ends of the green beans.
3. Boil water in a pot, add the carrot and cook for 3 minutes. Add the green beans and cook for 2 more minutes.
4. Season the vegetables with salt, soy sauce and mirin. Keep cooking until half the liquid has evaporated, then let the vegetables cool.
5. Make shallow cuts in the chicken thighs and pound them thin with a meat mallet.
6. Place 3 carrot strips and 3 green beans at one edge of each thigh, roll it up tightly and secure with a toothpick. Repeat with the other thigh.
7. Heat oil in a frying pan over medium heat, add the chicken rolls and cover with a lid. Turn them every couple of minutes until browned on all sides.
8. Add soy sauce, sake and mirin and cook a few more minutes until the sauce slightly thickens.
9. Slice the chicken rolls and serve.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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