Chicken Negimaki with Spicy Red Pepper Dipping Sauce

Total Time:
4 hr 50 min
4 hr 30 min
20 min

65 hors d’oeuvres

  • Chicken Negimaki:
  • 8 small boneless skinless chicken breast halves (about 2 1/2 pounds 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
  • 1/3 cup black* or white sesame seeds
  • 3 tablespoons vegetable oil
  • About 65 (6-inch) wooden skewers
  • *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 sauce: Coarsely chop bell pepper and in a blender puree 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.

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