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Ingredientes
- 2/3 lb boneless chicken thighs
- 1/3 lb green peas
- 1 1/2 Tbsp. light color soy sauce (usukuchi-shoyu)
- 1 Tbsp. Japanese rice wine (sake)
- 1 Tbsp. sweetened cooking sake (mirin)
- 1/3 lb chopped chicken
- 1/3 x egg Salt to taste
- 1 tsp light color soy sauce
- 1 tsp sugar
- 1 c. kelp-flavored fish stock (nidashijiru) Salt to taste
- 1/2 Tbsp. light color soy sauce
- 1/2 Tbsp. mirin Cornstarch mixed with
- 1 Tbsp. water Ginger juice
Direcciones
- Cut and open chicken thighs to even thickness. Prick skin with fork. Mix marinade ingredients and marinate chicken.
- Thoroughly combine the chopped chicken filling ingredients.
- Briefly boil green peas in salted water; drain.
- Place chicken, spread filling mix and arrange peas over the filling. Roll and tie with string.
- Preheat oven to 440 degrees. Arrange rolls in greased baking pan and cook for 5 min. Lower temperature to 400 degrees and cook for 15 more min, basting occasionally with marinade.
- Mix sauce ingredients in saucepan and heat. Add in starch dissolved in 1 Tbsp. water; stir till thick. Add in ginger juice.
- Cut rolls into several slices. Arrange on serving plate and pour the sauce over.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 121 | 56% |
| Total Fat 13.4g | 17% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.13g | |
| Cholesterol 69mg | 23% |
| Sodium 258mg | 11% |
| Potassium 253mg | 7% |
| Total Carbs 3.73g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.92g | 1% |
| Protein 17.13g | 27% |
