Chicken roll in a steamer
Description
The recipe won't take much time. I use two types of meat for it: marinated chicken thighs and chicken breast. You can add cheese, herbs, or vegetables inside. Let the finished roll cool down after cooking, then slice it thinly and serve. The roll can be stored in the refrigerator for several days, but believe me, it never lasts that long. Serve warm.
Instructions
- 1
Step 1
1. Grate fresh ginger. Rinse the chicken thighs and remove the bones. Place soy sauce, sake, ginger, and chicken thighs into a ziplock bag. Make sure the marinade covers all the meat, squeeze out as much air as possible from the bag, and refrigerate overnight. Then place half of the chicken thighs onto a sheet of aluminum foil, season generously with pepper, and top with two chicken breasts. Repeat with the remaining chicken thighs (you'll get 2 rolls).
- 2
Step 2
2. Tightly roll the chicken thighs with the breast into a roll.
- 3
Step 3
3. Take plastic wrap, fold it to make a string, wrap it around the roll, and then tie it. This is done to prevent the roll from unrolling.
- 4
Step 4
4. Turn on the steamer and bring it to a boil, place the rolls inside and let them cook for 1 hour. After that, remove the chicken rolls, let them cool, and refrigerate overnight.
- 5
Step 5
5. Slice the cooled rolls thinly and serve.