Burdock Root Chicken Rolls
This is something I've been making for awhile.
Regarding Step 3: If you put the chicken skin on the outside when you roll it, it'll reduce the fat for a lighter flavor.
If you put the skin on the inside, you'll end up with richer, juicier meat. Recipe by Maetomo
Burdock Root Chicken Rolls
This is something I've been making for awhile.
Regarding Step 3: If you put the chicken skin on the outside when you roll it, it'll reduce the fat for a lighter flavor.
If you put the skin on the inside, you'll end up with richer, juicier meat. Recipe by Maetomo
Cooking Instructions
- 1
The burdock root in the picture on the right side will be used in the rolls, so they've been cut into match sticks. The ones on the left are for the flavoring and garnish so they can be used as-is.
- 2
Cook the finely cut burdock root in a frying pan with oil. Once they've soaked in the oil add the ● flavor ingredients. Transfer to a plate and let cool.
- 3
Open the chicken to an even thickness and line up the burdock root from the previous step. See Helpful Hints for more info.
- 4
Roll them up, and fix the ends with kitchen twine or toothpicks.
- 5
Heat a frying pan and cook the chicken with the seams facing down until golden brown. Also cook the burdock root together with the chicken rolls.
- 6
Add the sweet and sour sauce ingredients, close with a lid and steam cook to allow the flavors to soak in.
- 7
Cut the chicken into slices, transfer to a plate and serve.
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