Simple Salt Chicken Rolls
It is super easy to make but has intensive chicken flavour, Simple Salt chicken Rolls are great as a main dish, an addition to the antipasto platter, a sandwich filling, etc. It keeps well in the fridge as well as frozen.Prep Time includes the time to leave the chicken after seasoning. I allowed 10 hours for Marinate Time but you can marinate up to 24 hours.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe so you can make up a complete meal. I hope it is of help to you.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 large fillet of chicken leg (maryland) ( skin on (note 1))
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp cooking sake
- 200ml / 6.8oz water ((note 2))
- 1 piece konbu ((5cm x 10cm / 2” x 4", note 2))
- 2 tbsp mirin
- 1 tsp salt
- Blanched broccolini
Instructions
- 1
Butterfly the chicken fillets (note 4) where the meat is very thick so that the thickness of the fillet becomes even. Using a fork or the tip of a knife, poke the skin in several places.
- 2
Sprinkle salt, sugar and sake over the fillets and massage ensuring that seasonings are rubbed into the flesh. Then, leave the chicken for 10 minutes.
- 3
Place the fillet horizontally, skin side down on a work bench. Starting from the end closest to you, roll the fillet away from you. User strings to tie several places to secure the roll (note 5).
- 4
Roll another fillet in the same way.
- 5
Put the Flavoured Stock ingredients except konbu in a microwave-proof container (note 6) and mix well. Add konbu, then place the chicken rolls in the container. If the container comes with a lid, place the lid on loosely, otherwise, cover the container with cling wrap (note 6).
- 6
Cook for 5 minutes in the microwave on high. Turn the rolls over and cook further 4 minutes with the lid on.
- 7
Remove the konbu. Let it cool naturally, then transfer the chicken to a zip lock bag.
- 8
Put the stock through a sieve to eliminate chicken bits (optional) and transfer to the bag.
- 9
Remove the air from the bag as much as possible (note 7), then seal the bag. Marinate in the fridge overnight (10-24 hours).
- 10
Take the chicken out of the bag, removing gelatinous stock off the chicken. Cut the strings off and discard them.
- 11
Slice each chicken roll thinly to 5mm / 3⁄16" thick (note 8). Place the slices, overlapping each other on a serving plate.
- 12
Place the broccolini on the side and put some gelatinous flavoured stock on the chicken slices.