Negimaki Chicken Breast (Ayam Wijen Daun Bawang)
Ingredients
- 500 grams chicken breast, skinless
- 2 stalks green onions
- 5 tablespoons soy sauce
- 1.5 tablespoons sesame oil (can be substituted with vegetable oil)
- 2 tablespoons apple cider vinegar
- 3 tablespoons sugar
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
- Sesame seeds, to taste
- Salt and pepper, to taste
Instructions
-
Prepare the Sauce:
In a medium saucepan over low to medium heat, combine soy sauce, sesame oil, apple cider vinegar, sugar, salt, and pepper. Add the chopped green onions to the mixture and cook for about 2-3 minutes, or until the sauce starts to simmer. Remove from heat and set aside to cool slightly. -
Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound the chicken with a meat mallet or rolling pin until it’s thin and even. Pat the chicken dry with paper towels and season both sides with salt and pepper. -
-
Assemble the Rolls:
Lay a few slices of green onion at one end of each chicken breast. Roll the chicken up tightly and secure the roll with toothpicks. Slice each roll in half to create bite-sized pieces. -
Cook the Chicken:
Mix the cornstarch with a small amount of water to form a slurry. Stir this into the remaining sauce in the saucepan. Place the saucepan back over medium heat and cook until the sauce thickens slightly.Preheat a grill or grill pan over medium heat. Grill the chicken rolls on all sides, brushing with the thickened sauce, until the chicken is cooked through and has a nice char.
-
Serve:
Remove the toothpicks from the chicken rolls and arrange them on a serving platter. Spoon additional sauce over the top and sprinkle with sesame seeds. Enjoy this delicious dish warm!
Note: For a variation, you can also pan-fry the chicken rolls in a skillet over medium heat until golden brown and cooked through, instead of grilling.
