Chicken Tender Rolls With Umeboshi, Shiso and Cheese! ~ Happy Cooking - how many times is being sought after by many civil around us, one of them is We. They already are get used to use internet on HP to find information to be used idea. Therefore I give Information about Chicken Tender Rolls With Umeboshi, Shiso and Cheese! is could our make it example.
you able cook Chicken Tender Rolls With Umeboshi, Shiso and Cheese! using tools 7 ingredient 13 step. this is it the steps for make it.
The ingredients for cooking Chicken Tender Rolls With Umeboshi, Shiso and Cheese!
- Please buddy prepare 4 pieces Chicken tenders.
- Please prepare 8 leaves Shiso leaves.
- Please buddy prepare 2 slice Easy melting cheese.
- You need to prepare 2 Umeboshi (sweet ones recommended).
- capable need to provide 2 tbsp Soy sauce.
- capable need to provide too 1/2 tsp Grated garlic.
- You need to prepare 1 tbsp Sake.
The Step by step how to cooking Chicken Tender Rolls With Umeboshi, Shiso and Cheese!
- Mix the soy sauce and grated garlic together..
- Take the pit out of the umeboshi plums, and chop up the umeboshi into a paste..
- Cut into the middle of the chicken tenders and butterfly it to make one large thin piece. (This increases the rolling surface.).
- Cut the stems off the shiso leaves..
- Dip each shiso leaf into the garlic soy sauce..
- Put a soy sauce-soaked shiso leaf on top of each chicken tender..
- Add the melting-type cheese..
- The umeboshi plum goes on last..
- Roll up the chicken, and secure the ends with toothpicks. (Make sure the cheese is not sticking out!).
- Dip the chicken rolls in the garlic soy sauce, and pan fry in oil over medium heat in a frying pan until browned all over..
- When the chicken rolls are browned, turn the heat down to low and add sake to the frying pan. Lid and steam-fry for 2 minutes..
- Turn the chicken rolls over, replace the lid and cook for another minute. Turn off the heat and leave to rest for another minute with the lid on..
- Take out the toothpicks, cut the rolls in half and serve..
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