| From the Kitchen |
Chicken Negimaki
from "Grazing" by Julie Van Rosendaal
3 chicken breast halves, without tenders
1 bunch green onions
1/4 cup soy sauce
2 Tbs. rice vinegar
2 tsp. sesame oil
2 cloves garlic
sesame seeds for rolling
Pound chicken breast until thin between sheets
of plastic. Place them smooth side down, and
lay green onions in middle.
Roll the chicken and tie with kitchen strings.
Marinate the negimaki rolls 2-24 hours in:
soy sauce, vinegar, sesame oil, and garlic.
Roll marinated negimaki in sesame seeds to
coat.
Saute over medium heat for about 10 minutes,
turning as they cook.
Remove and slice into 1" pieces. Dip in any
sauce you like, but this one is really good:
Sauce:
Puree 1 small red pepper with 1/2 cup white
vinegar. Cook in saucepan, adding 1/2 cup
sugar and pinch dried red pepper flakes.
Simmer about 5 minutes, cool until room
temperature.
from "Grazing" by Julie Van Rosendaal
3 chicken breast halves, without tenders
1 bunch green onions
1/4 cup soy sauce
2 Tbs. rice vinegar
2 tsp. sesame oil
2 cloves garlic
sesame seeds for rolling
Pound chicken breast until thin between sheets
of plastic. Place them smooth side down, and
lay green onions in middle.
Roll the chicken and tie with kitchen strings.
Marinate the negimaki rolls 2-24 hours in:
soy sauce, vinegar, sesame oil, and garlic.
Roll marinated negimaki in sesame seeds to
coat.
Saute over medium heat for about 10 minutes,
turning as they cook.
Remove and slice into 1" pieces. Dip in any
sauce you like, but this one is really good:
Sauce:
Puree 1 small red pepper with 1/2 cup white
vinegar. Cook in saucepan, adding 1/2 cup
sugar and pinch dried red pepper flakes.
Simmer about 5 minutes, cool until room
temperature.
A bench near the top of Roxy Ann