KitchenNippon

【Ingredients】 (5 Servings)

・ Chicken breast……１
・ Carrot……１/８
・ Green beans……３
・ Shiokoji……1tbsp
・ Water……100ml (3.4oz)
・ Salad oil……As needed

【How to Make】
① Make the chicken breast into more of a flat sheet of more or less even thickness. To do this, place the chicken breast skin-side down on the cutting board and use your knife to make lengthwise cuts in the thickest parts to open it up, as if unrolling a bundle. Place the breast in a freezer bag, add the shiokoji, and place the bag in your refrigerator for a day or two.
② Skin the carrot and cut into oblongs. Remove the stems from the green beans.
③ Place the carrot oblongs and green beans on the center of the chicken breast, roll the breast, so that the carrots and green beans are in the center of the roll. Tie kite string (cotton string) around the roll to hold it together.
④ Heat the salad oil in a frying pan, place the rolled chicken breast in the pan and brown the surface.
⑤ Add water, cover the frying pan, and steam for about 10 minutes.
⑥ Transfer to a dish, remove the string, and then cut into easy-to-eat thicknesses.

Recipe Developed by: Machiko Tateno