CookPal AI
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Teriyaki Rolled Chicken

Coût $10, économiser $15

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main

    • 🍗 1 piece (300g) chicken thigh
    • 1/4 bunch shungiku
    • 🥕 1/4 carrot (70g), julienned
    • 🧂 Pinch of salt and pepper
    • 1 tbsp salad oil

  • Sauce

    • 1 tbsp sake
    • 2 tbsp mirin
    • 🍬 1/2 tbsp sugar
    • 1 1/2 tbsp soy sauce
    • 💧 50 ml water

ÉTAPES

1

Cut shungiku into halves. Julienne the carrot and microwave it in a heatproof container for 2 minutes at 600W. Drain excess water.

2

Make shallow cuts in the thick parts of the chicken thigh to even out the thickness. Season with salt and pepper.

3

Place the chicken skin-side down horizontally. Add carrot and shungiku on the edge, roll tightly, and secure with toothpicks.

4

Mix all sauce ingredients in a bowl.

5

Heat salad oil in a pan over medium heat. Add the chicken rolls and cook until browned evenly, turning occasionally.

6

Stop the heat, add the sauce, and bring to a boil. Cover and simmer on low heat for 10 minutes. Remove the lid, reduce the sauce, and coat the chicken rolls. Slice into bite-sized pieces.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 15g
    Glucides
  • 20g
    Graisses

💡 Astuces

Use chicken breast for a lighter version.Customize the filling with vegetables like spinach or bell peppers.Serve with steamed rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.