Rolled Chicken

Rolled chicken is quite popular dish in Japan and this is a part of my “osechi” meal set.

Ingredients
Chicken thigh　　　　　　　2pcs
Quail egg　　　　　　　　　10pcs
Starch　　　　　　　　　　10㏄
Shiso leave (green perilla)　　10pcs
Salt　　　　　　　　　　　　2㏄
Sugar　　　　　　　　　　　50㏄
Soya-bean sauce　　　　　　50㏄
Vinegar　　　　　　　　　　80㏄
Sesame oil　　　　　　　　15㏄

How to cook
1. Slice thick parts of the chicken thigh and make the chicken about 1.5 times the original size. Sprinkle salt and leave them for 15 minutes.
2. Boil quail eggs for 5 minutes. Remove shells. Cover with starch.
3. Place shiso leaves on the chickens. Place quail eggs.
4. Roll quail eggs with chicken. Tie with strings.
5. Heat sesame oil in a pan. Cook all sides of chicken rolls. Cover the pan while cooking. Make a small hole with a toothpick and if transparent liquid came out from the hole, the chicken is ready.
6. Sugar, soya-bean sauce, and vinegar in a small pan to boil. Stop heating.
7. Soak rolled chicken in the sauce for 24 hours.