Stuffed chicken rolls

Serves4

• 2 chicken legs (about 1-1/3 lb. or 600 g)
• 1 gherkin cucumber

• 1-1/3 oz . (40 g) each: carrot, bamboo shoots
• 1 dried chines black mushroom (shiitake; soaked until soft)

• 1/4 c. dashi
• 2 T. sugar
• 1/8 t. salt
• 1 t. light-colored soy sauce

• 3 eggs
• 2 t. flour
• 2 lengths of string, 2' (60 cm) each

• 3 T. each: soy sauce, sugar, mirin
• 1/2 t. flour

Directions

Cut down the middle of each chicken leg, and remove the bone (illus. 1). Carefully cut the chicken with linked slices so that a large sheet of chicken of even thickness results (illus. 2). Marinate in 1/2 teaspoon salt and 1 teaspoon rice wine for 15 minutes. Quarter the gherkin cucumbers lengthwise and scrape out the seeds. Cook 1-1/3 oz . (40 g) each: carrot, bamboo shoots 1 dried chines black mushroom (shiitake; soaked until soft) until soft, cube, and set aside.

Add 1-1/3 oz . (40 g) each: carrot, bamboo shoots,1 dried chines black mushroom (shiitake; soaked until soft),1/4 c. dashi,2 T. sugar,1/8 t. salt,1 t. light-colored soy sauce to a pot and cook 2 minutes, so that the flavors are well absorbed. Beat the eggs lightly and add to the pot. stir constantly until the egg becomes firm. Allow to cool. This is the filling.

Spread open the chicken and sprinkle on some flour. Add 1/2 of the filling and some gherkin cucumber. Roll into a cylindrical shape. Secure with a string (illus. 3).
Repeat for the second piece of chicken.

Heat a frying pan and add 1 tablespoon oil. Fry the chicken rolls over high heat until golden brown, then transfer to a steamer. Steam 15 minutes. Remove and place in a pot. Mix 3 T. each: soy sauce, sugar, mirin,1/2 t. flour and add to the pot. Cook until the sauce is reduced. Allow the chicken rolls to cool, then remove the strings. Slice into rounds and arrange on a plate. Serve.