Rolled Chicken with Vegetables
Pan-fried chicken rolled up with vegetables, served with a light teriyaki sauce
Instructions
- Very lightly sprinkle salt over the chicken thighs. Let them sit for 10 minutes, then pat them dry with a paper towel to remove any moisture.
- Prepare the vegetable filling. Cut the carrot into 1/2-inch (1 cm) thick and 3-inch (7.5 cm) long pieces. Trim the ends of the green beans. Boil water in a pot, add the carrot, and cook for 3 minutes. Then, add the green beans and cook for another 2 minutes. Season with salt, soy sauce, and mirin. Continue cooking until half of the liquid has evaporated. Let the vegetables cool.
- Make shallow cuts on the surface of the chicken thighs. Pound them with a meat mallet to thin them out. Place 3 strips of carrot and 3 green beans at one edge of a chicken thigh, then roll it up from one end to the other. Secure with a toothpick. Repeat with the remaining chicken thigh.
- Heat oil in a frying pan over medium heat. Place the chicken rolls in the pan and cover with a lid. Cook, turning the chicken every couple of minutes, until evenly browned on all sides. Add soy sauce, sake, and mirin, and cook for a few more minutes until the sauce slightly thickens. Slice the chicken rolls and serve.