Chicken Negimaki With Spicy Red Pepper Sauce

2013-06-20
  • Servings : 65

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Ingredients

  • CHICKEN NEGIMAKI;
  • 8 small boneless chicken breast halves (about 2 1/2 pounds total)
  • 2 bunches scallions
  • 1 clove garlic
  • 1/4 cup soy sauce
  • 2 Tbs seasoned rice vinegar
  • 2 tsp Asian sesame oil
  • RED PEPPER DIPPING SAUCE:
  • 1 red bell pepper
  • 3/4 cup distilled white vinegar
  • 1/2 cup sugar
  • 1/2 tsp dried hot red pepper flakes
  • salt
  • 1/3 cup black or white sesame seeds
  • 3 Tbs vegetable oil
  • 65 (6-inch) wooden skewers

Method

Step 1

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

Step 2

Mince garlic and in a shallow baking dish just large enough to hold rolls in 1 layer, stir together garlic, soy sauce, rice vinegar, and sesame oil. Add rolls, turning them to coat. Marinate negimaki, covered and chilled for at least 4 hours or up to one day

Step 3

To make the sauce: Coarsely chop bell pepper and in a blender, puree with white vinegar. Transfer mixture to a small saucepan and stir in sugar, red pepper flakes, and salt to taste. Simmer sauce 5 minutes and cool. Sauce may be made 1 week ahead and chilled in an airtight container.

Step 4

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 tablespoons of vegetable oil over moderate heat until hot but not smoking and cook negimaki in 2 batches, turning them occasionally, until cooked throughabout 10 minutes, adding remaining tablespoon of oil to skillet as necessary. Transfer negimaki as cooked to a cutting board and cut crosswise into 1/2 inch slices, discarding string.

Step 5

Push skewers through sesame seed coated edge of slices. Serve negimaki warm or at room temperature with dipping sauce

Step 6

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