Japanese Chicken Recipes - Chicken Rolls with Sour Plum

Ingredients

• 14 oz (400 g) chicken breast, skin removed

• 2 sour plums (umeboshi)

• 1/2 teaspoon salt

• 1 sheet of toasted nori, about 8 x 7 in (20 x 18 cm)

• 8 shiso leaves

• 2 teaspoons cornstarch blended with a little hot water to make a paste

• Oil, for deep-frying

• Cornstarch, for dusting

• Wedges of lime or lemon, to garnish

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Method:

1. Cut the chicken breast into 16 finger-sized strips. Make a small slit in the middle of each strip, taking care not to cut all the way through the flesh.

2. Remove the stone from each plum and use a spoon to break it into eight small pieces. Stuff a piece of plum into the pocket cut in each chicken strip. Sprinkle the chicken with salt.

3. Wrap a shiso leaf around a piece of the chicken, sealing the ends with a little of the blended cornstarch. Repeat until the shiso leaves are used up.

4. Cut the nori sheet into eight long strips. Roll a nori strip around a piece of the remaining chicken, sealing the ends with a little cornstarch paste. Repeat until the nori strips are used up.

5. Heat the oil in a wok. In the meantime, lightly dust the chicken rolls with the cornstarch, shake off excess cornstarch and set aside. When the oil is very hot, reduce the heat to medium, and deep-fry, a few at a time, for 4 to 5 minutes or until light golden brown. Serve hot, garnished with wedges of orange or lemon.