Salted Chicken and Vegetable Cheese Rolls.
Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, salted chicken and vegetable cheese rolls. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Salted Chicken and Vegetable Cheese Rolls is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Salted Chicken and Vegetable Cheese Rolls is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook salted chicken and vegetable cheese rolls using 6 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Salted Chicken and Vegetable Cheese Rolls:
- Prepare 1 of Chicken breast meat.
- Get 1 tbsp of Shio-koji (salt fermented rice malt).
- Prepare 1 slice of Sliced cheese.
- Make ready 1 of Seasonal veggies (green beans, carrots, burdock root, celery, shiso leaves, Japanese leek etc.).
- Make ready of Your favorite sauce:.
- Take 1 of Sweet chili sauce, mayonnaise, Japanese mustard, yuzu pepper paste, ponzu, etc. (your favorite sauce).
Instructions to make Salted Chicken and Vegetable Cheese Rolls:
- Place the cut carrots and green beans into a microwave safe bowl with water and microwave for 2-3 minutes to prepare them. Cut the Japanese leeks into 5-6 mm thin pieces..
- Butterfly the chicken breast, spread out the salted rice malt, and let it sit in the fridge for 1 hour overnight. Cover it with plastic wrap or put it into a plastic bag to keep it from drying out..
- Place step 2 onto a large piece of plastic wrap, cover with the ingredients as shown in the photo, and roll it up. Placing the ingredients at a bit of an angle will make them easier to roll up..
- Grab hold of both ends after rolling it up, and cover with plastic wrap while rolling it up..
- Twist both ends, and tie while releasing the air..
- Like this..
- Add water to a pot and put in step 6 right before it boils. Cover with a lid and boil for 2-3 minutes on a low-medium heat. Cover it with a drop lid if the meat floats to the surface..
- Turn off the heat and let it sit for 30 minutes. Let it cool after taking it out..
- Place it into the fridge after it has cooled to chill completely, and then slice it..
- Slice step 9, and arrange it onto a dish. Please feel free to enjoy it by itself or with mayo, lemon juice, or mustard etc..
- Left side: Green beans (without cheese. Center: Plain with nothing rolled in. Right: Carrots (with cheese). Arrange it however you like..
- This is the salted rice malt that I used..
- Please remove the chicken skin for those of you who don't like it. Wipe off the salted rice malt before rolling it up if you don't care for it either..
- I rolled this up with burdock root and carrots for New Years. I ate it with wasabi and yuzu pepper..
- Make it for New Years, guests, or parties..
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