ASIAN CHICKEN ROLLS WITH TANGY PLUM SAUCE
These appetizer rolls can be made up to a day ahead, then bake just before serving. The sauce can be made ahead too, but stir in the cilantro when you serve it or it will lose its vibrant color.
1/3 cup chopped scallions
6 Tablespoons chopped fresh cilantro, divided
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken breast, cubed
2 Tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce
1 large egg, separated
1/2 cup canned water chestnuts, drained and chopped
1 sheet purchased puff pastry
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
For the sauce:
1/2 cup plum jam
2 Tablespoons lime juice
2 Tablespoons water
1 Tablespoon ketchup
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
Preheat oven to 400º F.
Line a baking sheet with parchment paper.
Mince scallions, 3 tablespoons of the cilantro, and ginger in a food processor.
Add chicken, soy sauce, chili garlic sauce, and egg white.
Pulse until coarsely chopped.
Transfer to a bowl and fold in water chestnuts.
Roll pastry on a floured surface to 14 inch square, then halve lengthwise.
Divide chicken mixture between portions of dough, spreading along the bottom edge of each piece of pastry.
Roll to enclose filling and transfer to prepared baking sheet, seam side down.
Beat yolk with 1 tablespoon of water, brush onto logs, then sprinkle with sesame seeds. Bake until golden, 20-25 minutes, let cool slightly, then slice each log into 1 inch pieces.
Simmer all sauce ingredients in a saucepan over medium heat for 5 minutes.
Let cool, then stir in remaining 3 Tablespoons of cilantro.
Although the recipe says to use one sheet of purchased puff pastry, the filling makes enough to use BOTH sheets of pastry, so when cut, it made four logs, rather than 2.
Instead of using cubed chicken, I purchased one pound of ground chicken, and pulsed that with the other ingredients in my food processor. It was a bit finer than I would have liked. Next time I will use the food processor to chop the cilantro and scallions, then add the egg white, ginger, soy sauce and garlic sauce, leaving the water chestnuts to be chopped by hand. THEN, add all that to the ground meat. I made these at Gourmet Club on 11/15/08 and they were an instant hit. We all preferred the crunchiness of larger pieces of water chestnuts in the rolls.
Also, the recipe says to bake for 20-25 minutes. At 20 minutes they were raw on the bottom and some uncooked spots on top. I flipped them over so the bottom could cook and cooked at least 20 minutes more.
From Cuisine at Home Issue 72, December 2008
Posted by GourmetGal (NY)
Makes 30-32 rolls, 1/2 cup sauce