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This is an Asian-inspired dish that I like to serve either as a main course at a dinner party or as one of several other dishes on a buffet table. It is beautiful to look at and is equally good hot or at room temperature.
4 boneless, skinless chicken breasts (about 6 ounces/170 grams each) (ask the butcher to butterfly the chicken breasts and pound them thin)
12 large arugula leaves
kosher salt
freshly ground Gefen Black Pepper
1/2 pound (225 grams) mixed wild mushrooms, including shiitake, chanterelle, cremini, or porcini mushrooms
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon Glicks Less Sodium Soy Sauce
1 teaspoon freshly squeezed lemon juice
kosher salt
freshly ground Gefen Black Pepper
2 tablespoons fresh marjoram leaves, coarsely chopped
1-inch (2- and 1/2-centimeter) piece of ginger, peeled and grated
1 and 1/2 tablespoons Gefen Sesame Oil
1 and 1/2 tablespoons seasoned rice vinegar
1/4 cup (60 milliliters) Glicks Less Sodium Soy Sauce
1 tablespoon honey
Wipe the mushrooms with a damp paper towel. Cut off and discard the shiitake stems, if using. Quarter all the mushrooms and place in food processor. Pulse until coarsely chopped.
Heat the oil in a wok. Add the garlic and sauté over low heat until soft.
Add the chopped mushrooms, raise the heat, and stir for one minute. Remove to a bowl.
Season to taste with the soy sauce, lemon juice, salt and pepper. Stir in the marjoram and cool.
Bring all the sauce ingredients to a boil in a small enamel-lined saucepan and season to taste with salt and pepper. Remove from heat.
Lightly salt and pepper each chicken breast on both sides and place it on a piece of cling wrap. Line the breast with three arugula leaves and one-quarter of the filling. Starting with the narrowest end, roll the breast up (not too tight), until it looks like a log. (I use the cling wrap to facilitate the rolling.)
When the breast is rolled and completely enclosed in cling wrap, twist the sides and close with a metal tie. Refrigerate if not cooking right away.
Bring the chicken rolls back to room temperature, if necessary.
Place in the basket of a bamboo steamer. Set the basket over a large pot or wok whose bottom third has been filled with water. Bring the water to a rolling boil. Cover and steam over high heat for nine to 10 minutes, turning the rolls once. Cook until the chicken has turned pale pink inside. Turn off the heat and let rest, covered, for one minute.
Remove one of the ties. Holding the other end, slip each roll out onto a plate. Pour off the accumulated juices. Cut each roll on the diagonal into three pieces. Place the pieces on a dinner plate or serving dish.
Reheat the sauce and spoon it over the pieces.
Recipe excerpted from New Kosher Cuisine by Helen Nash, published by The Overlook Press.
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