Chicken Rolls Stuffed with Vegetables
A simple and flavorful dish combining tender chicken with vibrant vegetables, perfect for busy weeknights or special occasions.
Ingredients
For the Chicken Rolls
- 2 pieces boneless whole chicken legs (skin on) Note 1
For the Vegetable Filling
- 50 g carrot (cut into 7mm/¼" thick, 6-7cm/2⅜-2¾” long sticks)
- 50 g burdock (cut into 7mm/¼" thick, 6-7cm/2⅜-2¾” long sticks or 3mm/⅛" thick match sticks) Note 2
- 30 g green beans (stem trimmed, blanched)
For the Sauce
- 100 ml dashi stock
- 1 tsp soy sauce
- 1 tsp cooking sake
- 1 tsp mirin
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- 1 tbsp mirin
- 1 tsp sugar
- 1 tsp vinegar
Instructions
Preparation
- Start by cutting the carrot and burdock into sticks.
- Blanch the green beans for a couple of minutes until tender. Set aside.
Making Chicken Rolls
- Take one chicken leg and carefully flatten it with a meat mallet.
- Lay the vegetable sticks in a row along one edge of the chicken, then roll tightly and secure with toothpicks or kitchen twine.
- Repeat this for the second chicken leg.
Cooking Chicken Rolls
- Heat a skillet over medium heat.
- Add the rolled chicken and sear until golden brown on all sides.
- Once browned, pour in dashi stock, soy sauce, cooking sake, mirin, sugar, and vinegar.
- Cover and simmer for about 20 minutes, turning occasionally, until the chicken is cooked through and the sauce has thickened.
Serving
- Remove the chicken rolls from the skillet, slice them into pieces, and serve with a drizzle of the sauce over the top.
Notes
These chicken rolls can be served with a side of steamed rice or over a bed of fresh greens for a complete meal. Store leftovers in an airtight container in the refrigerator for up to three days.