Steamed Rolled Chicken with Soy Sesame Sauce

Method17 steps · about 35 min

1. 1

   Step 1: Use two boneless skin-on whole chicken-leg fillets, each containing thigh and drumstick. Remove any hard leg tips. Place both on a clean cutting board skin-side down, with the drumstick ends facing away from you.

   Uses 2 boneless skin-on whole chicken legs (thigh and drumstick together)

2. 2

   Step 2: Butterfly the thick parts of each fillet by cutting horizontally outward without cutting them off. Open the flaps to make both fillets an even thickness and roughly square.

   Uses Both raw fillets

3. 3

   Step 3: Season the exposed meat of both butterflied fillets with salt and pepper to taste.

   Uses Both butterflied fillets · Salt to season the inner surfaces · Pepper to season the inner surfaces

4. 4

   Step 4: Cut the scallion stems into lengths matching the width of each fillet. Divide all the cut white and green stem pieces between the two fillets in loose horizontal bundles, leaving a two- to three-centimetre gap at the edge nearest you.

   Uses Both seasoned fillets · All 3–4 scallions, cut to fit both fillets

5. 5

   Step 5: Starting at the edge nearest you, roll each fillet away from you so that the chicken firmly encloses its scallions.

   Uses Both filled fillets

6. 6

   Step 6: Secure each roll with three pieces of kitchen string about twenty centimetres long, tying the centre and both ends. Season the outside of both rolls with a little salt and pepper.

   Uses Both rolls · Salt to season the outside of both rolls · Pepper to season the outside of both rolls

7. 7

   Step 7: Wrap each tied roll in a separate thirty-centimetre-long sheet of baking paper. Twist both paper ends closed like a sweet wrapper.

   Uses Both tied rolls

8. 8

   Step 8: Put both paper-wrapped rolls on a heatproof plate that fits in the steamer.

   Uses Both wrapped rolls

9. 9

   Step 9: Bring the steamer water to a vigorous boil over high heat. Once steam rises steadily, place the plate of wrapped chicken rolls inside.

   Uses The complete plate · Water required by the steaming equipment

10. 10

    Step 10: Cover and steam over high heat for about fifteen minutes. Check that the centre of each roll reaches 74°C (165°F); continue steaming if needed, then turn off the heat.

    Steam chicken rolls; check both centres · 15 minUses Both rolls in the steaming plate

    
11. 11

    Step 11: Carefully unwrap both cooked rolls on their steaming plate to catch the hot juices.

    Uses Both steamed rolls

12. 12

    Step 12: Transfer both cooked rolls to a clean cutting board and remove every piece of kitchen string.

    Uses Both cooked rolls

13. 13

    Step 13: Trim any very pointed ends if you want the slices to stand upright. Cut both cooked rolls into discs about two and a half centimetres thick.

    Uses Both untied rolls

14. 14

    Step 14: While the chicken steams, grind all the white sesame (2 tbsp) seeds with the sugar (1 tsp) in a mortar until about half the seeds are finely ground, leaving some whole for texture.

    Uses 2 tbsp white sesame · 1 tsp sugar

15. 15

    Step 15: Finely chop the small fresh chilli (1). Mix it, the soy sauce (2 tbsp), rice vinegar (2 tbsp), prepared dashi, sake (1 tbsp) and sesame oil (½ tsp) into the ground sesame and sugar. Transfer the finished sauce to a serving jug.

    Uses All the ground mixture · 2 tbsp soy sauce for sesame sauce · 2 tbsp rice vinegar · 2 tbsp dashi stock · 1 tbsp sake · 1 small fresh chilli (finely chopped) · ½ tsp sesame oil

16. 16

    Step 16: If serving the shredded salad, wash the vegetables, peel the daikon (200 g) and carrot (60 g), and julienne all the daikon, carrot, cucumber (60 g) and radishes (40 g) finely. Chill briefly in iced water until crisp, then drain thoroughly before plating.

    Uses 200 g daikon, if making the optional salad · 60 g carrot, if making the optional salad · 60 g cucumber, if making the optional salad · 40 g radishes, if making the optional salad · Water for washing and an optional chilled salad bath

17. 17

    Step 17: Arrange the cooked chicken discs in the centre of a serving platter with the drained shredded salad alongside if made. Garnish with optional chilli threads and serve with the soy sesame sauce for two to three people.

    Uses All the sliced chicken rolls · All the sauce to serve alongside · The prepared salad, if made · Chilli threads to garnish, optional