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Here's an excellent way to get you out of the roast-chicken rut. Based on "veal birds"--cutlets stuffed and rolled into packets to resemble plump little squabs--the wrapper here is boneless chicken thighs.
Ingredients
1/4 c. dried Chinese black mushrooms
4 oz. ground pork
3 scallions
3 tbsp. hoisin sauce
1/4 tsp. ground ginger
8 skinless, boneless chicken thighs
1/2 tsp. Salt
2 tbsp. flour
1 tbsp. vegetable oil
1/2 c. chicken broth
1 1/2 tsp. cornstarch
1 tbsp. cold water
Directions
In a small heatproof bowl, combine mushrooms and 3/4 cup boiling water. Let stand 20 minutes, or until softened. Lift mushrooms from soaking liquid, rinse, and finely chop. Strain liquid through a coffee filter or strainer lined with paper towels; reserve.
In a medium bowl, stir together pork, scallions, 2 tablespoons hoisin sauce, ginger, and reserved mushrooms.
Place chicken between sheets of wax paper. With flat side of meat mallet or bottom of the skillet, pound thighs 1/4 inch thick. Place thighs, smooth side down on work surface. Sprinkle with 1/4 teaspoon salt. Spread pork mixture over thighs. Starting at one short end, roll each thigh up jelly-roll fashion and secure with a toothpick. Dredge rolls in flour, shaking off excess.
In 10-inch skillet, heat oil over medium-high heat. Sauté rolls, turning them, about 4 minutes, or until browned all over. Reduce heat to medium. Add reserved mushroom soaking liquid and cook 5 minutes, or until reduced by half. Add broth, remaining 1 tablespoon hoisin, and remaining 1/4 teaspoon salt and bring to a boil. Reduce heat to a simmer and cover. Cook about 20 minutes, or until chicken is tender and sauce is slightly thickened.
Remove toothpicks and divide chicken among 4 dinner plates. Stir cornstarch mixture, add to the pan, and boil 1 minute. Spoon sauce over chicken and serve.
ginger
Ingredients
1/4 c. dried Chinese black mushrooms
4 oz. ground pork
3 scallions
3 tbsp. hoisin sauce
1/4 tsp. ground ginger
8 skinless, boneless chicken thighs
1/2 tsp. Salt
2 tbsp. flour
1 tbsp. vegetable oil
1/2 c. chicken broth
1 1/2 tsp. cornstarch
1 tbsp. cold water
Directions
In a small heatproof bowl, combine mushrooms and 3/4 cup boiling water. Let stand 20 minutes, or until softened. Lift mushrooms from soaking liquid, rinse, and finely chop. Strain liquid through a coffee filter or strainer lined with paper towels; reserve.
In a medium bowl, stir together pork, scallions, 2 tablespoons hoisin sauce, ginger, and reserved mushrooms.
Place chicken between sheets of wax paper. With flat side of meat mallet or bottom of the skillet, pound thighs 1/4 inch thick. Place thighs, smooth side down on work surface. Sprinkle with 1/4 teaspoon salt. Spread pork mixture over thighs. Starting at one short end, roll each thigh up jelly-roll fashion and secure with a toothpick. Dredge rolls in flour, shaking off excess.
In 10-inch skillet, heat oil over medium-high heat. Sauté rolls, turning them, about 4 minutes, or until browned all over. Reduce heat to medium. Add reserved mushroom soaking liquid and cook 5 minutes, or until reduced by half. Add broth, remaining 1 tablespoon hoisin, and remaining 1/4 teaspoon salt and bring to a boil. Reduce heat to a simmer and cover. Cook about 20 minutes, or until chicken is tender and sauce is slightly thickened.
Remove toothpicks and divide chicken among 4 dinner plates. Stir cornstarch mixture, add to the pan, and boil 1 minute. Spoon sauce over chicken and serve.
ginger
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