Chicken Negimaki With Spicy Red Pepper Dipping Sauce Recipe - Cooking Index
Chicken Negimaki With Spicy Red Pepper Dipping Sauce Recipe - Cooking Index
| Chicken Negimaki | ||
| 8 | Boneless skinless chicken breast halves - (abt 2 1/2 lbs total (small) | |
| 2 | Scallions | |
| 1 | Garlic clove | |
| 1/4 cup | 59ml | Soy sauce |
| 2 tablespoons | 30ml | Seasoned rice vinegar |
| 2 teaspoons | 10ml | Asian sesame oil |
| Red Pepper Dipping Sauce | ||
| 1 | Red bell pepper | |
| 3/4 cup | 177ml | Distilled white vinegar |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 teaspoon | 2.5ml | Dried hot red pepper flakes |
| Salt - to taste | ||
| 1/3 cup | 36g / 1.3oz | Black or white sesame seeds --see * Note |
| 3 tablespoons | 45ml | Vegetable oil |
| 65 | Wooden skewers - (6" long) |
* Note: Black sesame seeds are available at Asian markets and some specialty foods shops and supermarkets.
To make Negimaki: Remove "tenders" from chicken, if necessary. Pound breast halves 1/2-inch thick between 2 sheets of plastic wrap.
On a work surface arrange 1 breast half, smooth-side down, with a long side facing you and put 1 scallion (or 2 if very thin) lengthwise on chicken. Roll chicken around scallion and tie with kitchen string at 1-inch intervals. Trim scallion flush with chicken. Make 7 more rolls in same manner.
Mince garlic and in a shallow baking dish just large enough to hold rolls in 1 layer stir together garlic, soy sauce, rice vinegar, and sesame oil. Add rolls, turning them to coat. Marinate negimaki, covered and chilled, at least 4 hours and up to 1 day.
To make Red Pepper Dipping Sauce: Coarsely chop bell pepper and in a blender puree with white vinegar. Transfer mixture to a small saucepan and stir in sugar, red pepper flakes, and salt, to taste. Simmer sauce 5 minutes and cool. Sauce may be made 1 week ahead and chilled in an airtight container.
Spread sesame seeds on a sheet of waxed paper. Remove negimaki from marinade, letting excess drip off, and roll in sesame seeds to coat. In a large skillet heat 2 tablespoons vegetable oil over moderate heat until hot but not smoking and cook negimaki in 2 batches, turning them occasionally, until cooked through, about 10 minutes, adding remaining tablespoon vegetable oil to skillet as necessary.
Transfer negimaki as cooked to a cutting board and cut crosswise into 1/2-inch-thick slices, discarding string.
Push skewers through sesame seed-coated edge of slices. Serve negimaki warm or at room temperature with dipping sauce.
This recipe yields 65 hors d'oeuvres.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9693) - from the TV FOOD - NETWORK
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