Chicken Negimaki With Spicy Red Pepper Dipping Sauce Recipe
Servings: 1
Ingredients
- 8 sm boneless skinless chicken breast halves (abt 2 1/2 lbs total
- 2 bn scallions
- 1 x garlic clove
- 1/4 c. soy sauce
- 2 Tbsp. seasoned rice vinegar
- 2 tsp Asian sesame oil
- 1 x red bell pepper
- 3/4 c. distilled white vinegar
- 1/2 c. sugar
- 1/2 tsp dry warm red pepper flakes Salt to taste
- 1/3 c. black or possibly white sesame seeds see * Note
- 3 Tbsp. vegetable oil
- 65 x wooden skewers - (6" long)
Directions
- * 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. Lb. 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 possibly 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 sufficient to hold rolls in 1 layer stir together garlic, soy sauce, rice vinegar, and sesame oil. Add in rolls, turning them to coat. Marinate negimaki, covered and chilled, at least 4 hrs and up to 1 day.
- To make Red Pepper Dipping Sauce: Coarsely chop bell pepper and in a blender puree with white vinegar. Transfer mix to a small saucepan and stir in sugar, red pepper flakes, and salt, to taste. Simmer sauce 5 min and cold. 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 Tbsp. vegetable oil over moderate heat till warm but not smoking and cook negimaki in 2 batches, turning them occasionally, till cooked through, about 10 min, adding remaining Tbsp. 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 hot or possibly at room temperature with dipping sauce.
- This recipe yields 65 hors d'oeuvres.
- Yield: 65 hors d'oeuvres
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1134g | |
| Calories 1717 | |
| Calories from Fat 744 | 43% |
| Total Fat 85.68g | 107% |
| Saturated Fat 10.15g | 41% |
| Trans Fat 1.16g | |
| Cholesterol 214mg | 71% |
| Sodium 3897mg | 162% |
| Potassium 2041mg | 58% |
| Total Carbs 131.96g | 35% |
| Dietary Fiber 13.4g | 45% |
| Sugars 110.08g | 73% |
| Protein 104.14g | 167% |
