CHICKEN NEGIMAKI
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside - to stuff it. Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions. You need only briefly cook the scallions in soy sauce and mirin before wrapping some pounded-out chicken cutlets around them. Then baste the chicken with more sauce while it's cooking, either on the grill or in a broiler, so the salty-sweet glaze permeates the chicken from both inside and out. It takes a little time to pound and roll up chicken cutlets, but not nearly as much time as marinating, and the results are not only more functional but also far more interesting.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put soy sauce, mirin, garlic and scallions in a medium saucepan over medium-low heat. Cook until bubbling, 3 to 4 minutes. Turn off heat and let cool slightly.
- Prepare charcoal or gas grill; heat should be medium and rack about 4 inches from fire. Sprinkle chicken with salt and pepper on both sides. Remove scallions from soy mixture with slotted spoon and divide evenly among chicken cutlets: Turn wide side of each cutlet to face you and put 2 or 3 scallions on edge closest to you, with some scallion sticking out of each end. Roll each cutlet up like a jelly roll and secure in two or three places with toothpicks or butcher's twine. Brush chicken rolls with sesame oil.
- Grill chicken, brushing occasionally with remaining soy mixture and turning each piece once or twice, until cooked through, 12 to 15 minutes. To check for doneness, cut into a piece with a thin-bladed knife; center should be white or slightly pink. Serve hot, warm or at room temperature with lemon or lime wedges.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 20 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 5 grams, Sodium 1864 milligrams, Sugar 1 gram, TransFat 0 grams
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Cabdulahi Yare23
[email protected]This recipe was a bit too salty for my taste, but it was still good. I think next time I would use less soy sauce in the glaze.
Hanny Matthew
[email protected]I'm not a big fan of chicken, but this dish was really good. The chicken was tender and flavorful, and the glaze was delicious. I would definitely make this again.
Ajsel Izeiroski
[email protected]This dish was easy to make and turned out delicious. I used chicken breasts and they were cooked perfectly. The glaze was flavorful and not too sweet. I served it with rice and broccoli and it was a great meal.
Samyra Freeman
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The chicken is always tender and juicy, and the glaze is flavorful and slightly sweet. I love serving it with rice and vegetables.
MD Shamin Hosan Islam
[email protected]I followed the recipe exactly and the chicken turned out dry and overcooked. I'm not sure what went wrong.
Kagudde Tommy
[email protected]Meh.
Shabab Alam
[email protected]This dish was a bit too sweet for my taste, but it was still good. I think next time I would use less sugar in the glaze or maybe even omit it altogether.
zain asghar
[email protected]Great recipe! I used chicken thighs instead of breasts and they turned out really tender and flavorful. The glaze was also delicious. I served it with rice and vegetables and it was a hit with my family.
Agha Syed
[email protected]This recipe was easy to follow and the dish turned out delicious. I love the combination of flavors from the chicken, teriyaki sauce, and green onions. I will definitely be making this again!
Hawanatu Kamara
[email protected]Amazing recipe! The chicken was tender and juicy, and the glaze was flavorful and slightly sweet. I used chicken thighs instead of breasts, and they turned out great. I also added some chopped green onions to the glaze, which gave it a nice pop of co