Negimaki is chicken that is rolled around scallions and then cut to look like sushi, that was my goal, but I found this worked better for me. I left it whole and everyone loved it for Saturday lunch. It really stayed moist.
Rolled Scallion Chicken
Servings
8 Servings
Ingredients
- 8 small boneless skinless chicken breast halves about 2 1/2 pounds total
- 2 bunches scallions
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1/3 cup each black and white sesame seeds
- 1 garlic clove
Instructions
- In order for this dish to work, the chicken has to be pounded thin. Start by removing any thick piece of chicken, the chicken tender from the breast. Lay chicken between two sheets of plastic wrap and pound until nice and thin. Set aside until they are all ready.
- Now, working on a clean surface, lay 1 breast smooth side down with long side facing you. Put 1 scallion lengthwise on chicken. Roll the chicken around the scallions and put on a plate. (I did not use twine to secure them, but it probably would look best to do so.) Continue until all the chicken is rolled.
- Add to the soy suace and mirin mixture, the garlic, rice vinegar and sesame oil. Heat a large frying pan over high heat and prepare a baking dish to have ready next to your stove. Add 1 -2 tablespoons oil to pan. Dip each chicken roll in sauce and then put in frying pan. Sprinkle with sesame seeds and cook for 2 minutes, until browned, turn over and sprinkle other side with sesame seeds. Cook another 2 minutes and place on prepared baking pan.
- Once all chicken is browned and covered with sesame seeds, pour the rest of the sauce over the chicken and place in oven for about 10 minutes to make sure that all the chicken is cooked through.
This recipe was so delicious! I made it for Shabbos lunch. The chicken stayed moist and wonderful. It is a little involved time wise, but it’s totally worth it!
As thin as you can get it without causing the chicken to rip apart. You will still have 8 pieces. You can use the tenders the thick pieces just marinated and not rolled or saved for another recipe – they make amazing chicken fingers.
How thin is thin? About how many pieces will you end up with?
It is so funny that you say this, because for some reason the way it cooked, everyone thought it was thighs!
I don’t know where you live, but I do just want to mention that I have found it at non kosher asian markets with a hechsher, and it is much cheaper than the one they sell at the kosher market. But if you can’t find it, try mixing a little sugar into white wine, that would be your best bet I think.
i dont think i can get mirin where i live. if i cant find it is there a good substitution?
Sounds delicious. I bet it would be great with boneless chicken thighs.