Chef's Recipes: Salted Rice Malt Marinated Chicken Roll (Tori Ham)

May 25, 2018

As part of our Chefs focus feature we bring you a tasty recipe for Salted rice malt marinated chicken roll!
This recipe comes from Naoko, our friend, Japanese food artist and teacher over at Naoko's Kitchen is in Truro Cornwall, where she teaches authentic Japanese home style cooking and children’s baking.

 Naoko's Tori ham Recipe, Serves 1 



      1. 1 chicken breast fillet

        2 tsp Salted Rice Malt

        2 stalks Asparagus

        1 pinch Sea salt


      1. Make chicken butterfly shape

      Place the chicken fillet on chopping board and slice into flattened butterfly shape (please make sure not to cut through the chicken completely).

      Apply sea salt over the chicken and marinate it with the salted rice malt in a fridge over night or at least 1 hour.

      2. Make the roll

      Place the cling film and put the chicken which is dredged from marinade on the top. Put asparagus on the chicken and start rolling from bottom side.

      Wrap the chicken roll really tightly in the cling film and twist the both side firmly to make a log shape.

      Wrap the roll in a kitchen foil.

      3. Boil the chicken roll

      Plunge the chicken roll into boiling water and boil for 5 minutes.
      Let the chicken be in a hot pan aside until the chicken is cool down approximately 2 hours.

       4. Serve

      Slice the chicken roll into mouthful size and serve. You can keep the chicken roll in a freezer for 2 weeks.




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