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Chicken Negimaki With Spicy Red Pepper Dipping Sauce

Chicken, Negimaki:

8

small

boneless skinless chicken breast halves, (about 2 1/2 pounds total)

2

bunches scallions

1

garlic clove

1/4

cup

soy sauce

2

tablespoons

seasoned rice vinegar

2

teaspoons

Asian sesame oil

Red, Pepper Dipping Sauce:

1

red bell pepper

3/4

cup

distilled white vinegar

1/2

cup

sugar

1/2

teaspoon

dried hot red pepper flakes

Salt

1/3

cup

black* or white sesame seeds

3

tablespoons

vegetable oil

About, 65

1

To make negimaki: Remove "tenders" from chicken, if necessary. Pound breast

2

halves‚ 1/2-inch thick between 2 sheets of plastic wrap. On a work surface

3

arrange 1 breast half, smooth side down, with a long side facing you and put 1

4

scallion (or 2 if very thin) lengthwise on chicken. Roll chicken around scallion

5

and tie with kitchen string at 1-inch intervals. Trim scallion flush with

6

chicken. Make 7 more rolls in same manner.

7

Mince garlic and in a shallow baking dish just large enough to hold rolls in 1

8

layer stir together garlic, soy sauce, rice vinegar, and sesame oil. Add rolls,

9

turning them to coat. Marinate negimaki, covered and chilled, at least 4 hours

10

and up to 1 day.

11

To make sauce: Coarsely chop bell pepper and in a blender purée with white

12

vinegar. Transfer mixture to a small saucepan and stir in sugar, red pepper

13

flakes, and salt, to taste. Simmer sauce 5 minutes and cool. Sauce may be made 1

14

week ahead and chilled in an airtight container.

15

Spread sesame seeds on a sheet of waxed paper. Remove negimaki from marinade,

16

letting excess drip off, and roll in sesame seeds to coat. In a large skillet

17

heat 2 tablespoons vegetable oil over moderate heat until hot but not smoking

18

and cook negimaki in 2 batches, turning them occasionally, until cooked through,

19

about 10 minutes, adding remaining tablespoon vegetable oil to skillet as

20

necessary. Transfer negimaki as cooked to a cutting board and cut crosswise into

21

/2-inch-thick slices, discarding string.

22

Push skewers through sesame seed–coated edge of slices. Serve negimaki warm or

23

at room temperature with dipping sauce.

Servings: 65

Yield: 65 Servings

Nutrition Facts

Serving size: 1/65 of a recipe (0.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

13.6

Calories From Fat (43%)

5.81

% Daily Value

Total Fat 0.66g

1%

Saturated Fat 0.05g

<1%

Cholesterol 0mg

0%

Sodium 40.01mg

2%

Potassium 15.82mg

<1%

Total Carbohydrates 2.14g

<1%

Fiber 0.07g

<1%

Sugar 1.65g

 

Protein 0.12g

<1%