Chicken Negimaki With Spicy Red Pepper Dipping Sauce

By á-170456

Ingredients

• CHICKEN NEGIMAKI:
• 8 small boneless skinless chicken breast halves (abt 2 1/2 lbs total)
• 2 bunches scallions
• 1 garlic clove
• 1/4 cup soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 teaspoons Asian sesame oil
• RED PEPPER DIPPING SAUCE:
• 1 red bell pepper
• 3/4 cup distilled white vinegar
• 1/2 cup sugar
• 1/2 teaspoon dried hot red pepper flakes
• Salt to taste
• 1/3 cup black or white sesame seeds --see * Note
• 3 tablespoons vegetable oil
• 65 wooden skewers - (6" long)

Details

Servings 65

Preparation

Step 1

* Note: Black sesame seeds are available at Asian markets and some specialty foods shops and supermarkets.

To make Negimaki: Remove "tenders" from chicken, if necessary. Pound breast halves 1/2-inch thick between 2 sheets of plastic wrap.

On a work surface arrange 1 breast half, smooth-side down, with a long side facing you and put 1 scallion (or 2 if very thin) lengthwise on chicken. Roll chicken around scallion and tie with kitchen string at 1-inch intervals. Trim scallion flush with chicken. Make 7 more rolls in same manner.

Mince garlic and in a shallow baking dish just large enough to hold rolls in 1 layer stir together garlic, soy sauce, rice vinegar, and sesame oil. Add rolls, turning them to coat. Marinate negimaki, covered and chilled, at least 4 hours and up to 1 day.

To make Red Pepper Dipping Sauce: Coarsely chop bell pepper and in a blender purée with white vinegar. Transfer mixture to a small saucepan and stir in sugar, red pepper flakes, and salt, to taste. Simmer sauce 5 minutes and cool. Sauce may be made 1 week ahead and chilled in an airtight container.

Spread sesame seeds on a sheet of waxed paper. Remove negimaki from marinade, letting excess drip off, and roll in sesame seeds to coat. In a large skillet heat 2 tablespoons vegetable oil over moderate heat until hot but not smoking and cook negimaki in 2 batches, turning them occasionally, until cooked through, about 10 minutes, adding remaining tablespoon vegetable oil to skillet as necessary.

Transfer negimaki as cooked to a cutting board and cut crosswise into 1/2-inch-thick slices, discarding string.

Push skewers through sesame seed-coated edge of slices. Serve negimaki warm or at room temperature with dipping sauce.

This recipe yields 65 hors d'oeuvres.