Chicken Nori Rolls
Ingredients:
2 boneless skinless chicken breasts
2 1/4 cup bottled teriyaki sauce
50 ml 3 cups cooked, cooled sushi rice
750 ml 2 Tbsp seasoned rice vinegar
30 ml 4 sheets nori (dried seaweed sheets)
4 1/2 green peppers thinly sliced
1/2 1 carrot peeled
1 toasted sesame seeds wasabi (Japanese horseradish)* pickled ginger*
Preparation:
Slice chicken lengthwise into very thin strips and put in a re-sealable bag.
Pour in teriyaki sauce, close bag and refrigerate for at least 1 hour.
In a skillet over medium heat, stir-cook chicken until no pink remains.
Remove from heat and cool.
Mix sushi rice with seasoned vinegar and divide evenly onto nori.
Using a spoon dipped in cold water, gently spread rice evenly over nori, leaving
1/2 inch clear along the top and bottom edges.
Dip the spoon in cold water frequently to make it easier to spread the rice.
Using a vegetable peeler, shave long strips of carrot.
Spread shaved carrot, green pepper and cooked chicken over the rice.
Starting with the edge closest to you, using both hands, gently roll each nori into
a log.
Moisten the out edge of the nori to help seal it.
Wrap each roll tightly in plastic wrap and refrigerate for up to 24 hours.
To slice rolls, leave the plastic wrap on.
Trim the ends of each roll using a very sharp wet knife then slice each roll into 6-
8 pieces.
Remove plastic wrap.
Arrange slices, cut side up, on a plate and sprinkle with toasted sesame seeds.
Serve with wasabi, pickled ginger and soy sauce for dipping.
Fusion Chicken 2
Ingredients:
2 medium whole chicken breasts (about 2 pound total)
1 cup dry red wine
1/4 cup Hoisin sauce
1/4 cup chopped onion
1 tbsp soy sauce
1 tsp bottled minced garlic
1/2 tsp grated fresh ginger
1/2 tsp five-spice powder
1/4 tsp crushed red pepper
Wild rice pilaf optional
Preparation:
Cut chicken breasts in half (leave skin on).
Place in a self-sealing plastic bag set in a shallow dish.
For marinade, combine remaining ingredients (except rice pilaf).
Pour over chicken.
Seal bag. Marinate in refrigerator 1 to 2 hours.
Drain chicken, reserving marinade.
In a grill with a cover, arrange medium-hot coals around drip pan.
Test for medium heat above pan.
Place chicken, bone sides down, on rack over pan.
Cover; grill 50 to 60 minutes or until chicken is no longer pink, turning once.
Meanwhile, place reserved marinade in a small saucepan.
Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes.
Strain, if desired.
Serve chicken with rice pilaf, if desired.
Drizzle hot marinade over chicken.
If you would like to make a comment, please fill out the form below.
You must be logged in to post a comment.
