Japanese Cooking for The American Table/Susan Fuller Slack 1996

Picnic Box Stuffed Chicken Rolls (Maki Dori)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10-12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 chicken breast halves, skinned, boned and slightly flattened 1 tablespoon sake 1 tablespoon mirin
2 tablespoons light soy sauce (usukuchi shoyu) 1 tablespoon ginger juice 4 small green onions
1 large carrot, cut into 4 strips and blanched 1 minute 1/2 red bell pepper, cut into 1/2-inch-wide strips 1 celery stalk, cut into 4 strips
salt and black pepper to taste



1 Score chicken breast halves slightly on both sides; place in a large glass baking dish. Sprinkle with sake, mirin, soy sauce and ginger juice. Cover tightly and let stand 1 hour, or cover and refrigerate several hours.
2 Preheat oven to 350F (175C). Drain chicken. Trim vegetables to width of chicken breasts. Place 1 green onion and 1 strip each of carrot, bell pepper and celery in middle of each chicken breast. Sprinkle with salt and pepper. Roll up chicken, enclosing vegetables. Secure openings with small bamboo skewers. Arrange chicken in a baking pan.
3 Bake 22 to 25 minutes or until chicken is cooked through. Cool, then cut into 1/2-inch-thick slices, or cover uncut rolls and refrigerate up to 8 hours.

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