Recipe: Appetizing Salted Chicken and Vegetable Cheese Rolls

Recipe: Appetizing Salted Chicken and Vegetable Cheese Rolls Delicious, fresh and tasty.

Salted Chicken and Vegetable Cheese Rolls. Cover it with plastic wrap or put it into a plastic bag to keep it from drying out. Brush the tops with a little of the beaten egg and sprinkle with poppy seeds (optional) and place on a tray lined with baking paper. Place strips on casserole to form lattice top.

Fruit: Avocado or tomatoes chopped up add a sweet and fresh taste.

Vegetables: Try more colors of bell peppers, chopped onions, peas or mushrooms.

Seasoning: Mix up the seasoning with a little more heat from red pepper flakes and cayenne pepper or cajun seasoning or cool it.

You can have Salted Chicken and Vegetable Cheese Rolls using 6 ingredients and 15 steps. Here is how you cook it.

Ingredients of Salted Chicken and Vegetable Cheese Rolls

1. Prepare 1 of Chicken breast meat.

2. Prepare 1 tbsp of Shio-koji (salt fermented rice malt).

3. Prepare 1 slice of Sliced cheese.

4. Prepare 1 of Seasonal veggies (green beans, carrots, burdock root, celery, shiso leaves, Japanese leek etc.).

5. You need of Your favorite sauce:.

6. Prepare 1 of Sweet chili sauce, mayonnaise, Japanese mustard, yuzu pepper paste, ponzu, etc. (your favorite sauce).

Be sure to pre-heat both well to get a good sear on the chicken and vegetables without overcooking them.

I use skinless, boneless chicken breasts because they cook so quickly.

Chilli flakes / Red pepper flakes.

Reduce heat to low, add cold butter, and stir until butter has begun to melt.

Salted Chicken and Vegetable Cheese Rolls step by step

1. Place the cut carrots and green beans into a microwave safe bowl with water and microwave for 2-3 minutes to prepare them. Cut the Japanese leeks into 5-6 mm thin pieces..

2. Butterfly the chicken breast, spread out the salted rice malt, and let it sit in the fridge for 1 hour overnight. Cover it with plastic wrap or put it into a plastic bag to keep it from drying out..

3. Place step 2 onto a large piece of plastic wrap, cover with the ingredients as shown in the photo, and roll it up. Placing the ingredients at a bit of an angle will make them easier to roll up..

4. Grab hold of both ends after rolling it up, and cover with plastic wrap while rolling it up..

5. Twist both ends, and tie while releasing the air..

6. Like this..

7. Add water to a pot and put in step 6 right before it boils. Cover with a lid and boil for 2-3 minutes on a low-medium heat. Cover it with a drop lid if the meat floats to the surface..

8. Turn off the heat and let it sit for 30 minutes. Let it cool after taking it out..

9. Place it into the fridge after it has cooled to chill completely, and then slice it..

10. Slice step 9, and arrange it onto a dish. Please feel free to enjoy it by itself or with mayo, lemon juice, or mustard etc..

11. Left side: Green beans (without cheese. Center: Plain with nothing rolled in. Right: Carrots (with cheese). Arrange it however you like..

12. This is the salted rice malt that I used..

13. Please remove the chicken skin for those of you who dont like it. Wipe off the salted rice malt before rolling it up if you don't care for it either..

14. I rolled this up with burdock root and carrots for New Years. I ate it with wasabi and yuzu pepper..

15. Make it for New Years, guests, or parties..

Flatten one square and roll into a rectangular shape.

Brush edges of dough with egg whites.

Fill a tablespoon or two on the lower half, roll into the center then add more cheese.

Place all cheese rolls on a baking sheet and brush the tops with.

Stir in noodles and scallions and toss to combine.