Teriyaki Roulade of Chicken Stuffed with Bean Sprouts and Shitake Mushrooms

Ingredients:

• 2 pcs chicken thigh fillet
• 3g Ginger (coarsely chopped)
• 3g onion leeks (coarsely chopped)
• 1/4 cup naturally brewed soy sauce
• 1/2 cup chicken stock
• 1/4 tsp dashi
• 1 tbsp or more sugar
• 1/4 tsp sesame oil
• cornstarch slurry (as needed)
• salt and pepper to taste

Procedure:

1. Combine ginger, leeks, soy sauce, stock and sugar in a medium sized sauce pan.
2. Simmer for 5 minutes then haul out ginger and leeks.
3. Thicken with slurry and drizzle with sesame oil. Salt and pepper to taste.
4. This will be your easy teriyaki sauce.

For stuffing:

• 80g bean sprouts
• 50g shitake mushrooms (cut into strips)
• 2 tbsp white onions (minced)
• 1 tbsp garlic (minced)
• 1 pc each small red and green bell pepper (cut into strips)
• 3 tbsp oil
• salt and pepper to taste
• 1 tbsp roasted sesame seeds
• foil for wrapping

Procedure:

1. Stir fry garlic, onions, bell pepper bean sprouts and shitake mushroom with oil.
2. Salt and pepper to taste.
3. Stuff into chicken and make a roulade.
4. Roll with greased foil and steam for 10-15 min.
5. Gently remove foil and grill/pan grill (brushing all sides with teriyaki sauce)
6. Sprinkle with roasted sesame seeds. Slice and serve.