Steamed Rolled Chicken with Soy Sesame Sauce
Chicken fillets are rolled with shallots (scallions) inside, then steamed. Steamed Rolled Chicken is made in a very simple way but the soy-flavoured sesame sauce makes this dish so delicious.The instructions are long but that's because I try to explain in detail how to roll the chicken. The actual time to roll it is very quick.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 x boneless whole chicken leg/chicken quarter ( (note 1))
- 3-4 shallots ((scallions), roots removed (note 2))
- Salt and pepper
- 6 x 20cm (8") long cooking strings
- 2 sheets of baking paper (cut to 30cm (1ft) long)
- 2 tbsp white sesame
- 2 tbsp each soy sauce (, rice vinegar)
- 2 tbsp dashi stock
- 1 tbsp sake
- 1 tsp sugar
- 1 small fresh chilli (, finely chopped)
- ½ tsp sesame oil
- Chilli threads ((note 7))
- Shredded vegetable salad
Instructions
- 1
Place a chicken fillet on a cutting board, skin side down, facing the drumstick portion away from you.
- 2
Where the meat is thicker than the other parts of the fillet, cut horizontally outward without completely cutting it off so that the top part of the meat opens like butterflying (note 3). This will give the fillet an even thickness.
- 3
Sprinkle a pinch of salt and pepper over the fillet.
- 4
Cut the shallots to the width of the chicken fillet and place about 4 stems of shallots (note 2) horizontally, leaving a 2-3cm (1”) gap between the shallots and the edge of the fillet close to you.
- 5
Starting from your end, start rolling the fillet away from you, ensuring that shallots are firmly wrapped with the chicken.
- 6
Tie the rolled chicken with 3 cooking strings starting from centre, then close to the both ends. Sprinkle with a pinch of salt and pepper all around the roll.
- 7
Wrap the tied chicken roll with baking paper and twist both ends like a candy wrapping.
- 8
Place two chicken rolls wrapped in baking paper on a plate.
- 9
Heat a steamer over high heat. When steam starts rising, place the plate with chicken rolls in the steamer.
- 10
Place a lid on and steam for 15 minutes on high, then turn off the heat.
- 11
Unwrap the baking paper on the plate that was used to steam the chicken because there will be a bit of juice accumulated inside the baking paper.
- 12
Transfer the chicken rolls to a cutting board and remove the cooking strings.
- 13
If the edge of the chicken roll is very pointy, you may want to trim the edge so that the roll can stay up nicely and look neat when cut (note 4). Cut each chicken roll into about 2.5cm (1") thick discs (6-7 discs in my case).
- 14
Pile chicken roll discs in the centre of the large plate with strands of chilli threads on the top if using. Serve with salad (note 5) and Soy Sesame Sauce.
- 15
Put the sesame seeds and sugar in a mortar and pestle and grind them until about half of them are powdery but there are still some whole seeds left (note 6).
- 16
Add the remaining Soy Sesame Sauce ingredients to the mortar and pestle and mix well.
- 17
Transfer to a serving jug.