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Chicken Rolls with Spring Onions
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Debone chicken thighs and place on a work surface, skin side down. Score the flesh with a sharp knife. Press on the meat to spread it out, creating an even thickness.
Combine ginger, 2 tablespoons sake and soy sauce in a large bowl. Coat the chicken, and set aside to marinate for 20 minutes, turning occasionally.
Drain chicken and place skin side down on working surface. Cut spring onions to the same length as the chicken and place 3 or 4 pieces across each piece of chicken. Sprinkle with an even coating of cornstarch.
Roll each piece of chicken up and fasten with kitchen string, securing at both ends.
Heat oil in 25cm skillet over medium-high heat. Add chicken rolls, seam side down, and cook, turning chicken frequently with tongs, until evenly browned.
Drain fat from skillet, leaving chicken in place, and add sake. Reduce heat to medium-low, cover and cook for 7 minutes.
Add reserved marinade and cook chicken roll for 10 to 12 minutes, or until tender.
To serve, remove string from meat and slice crossways in 2cm thick slices and spoon pan juices over the slices
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