Soy Glazed Chicken Rolls

Soy Glazed Chicken Skewers

adapted from Bon Appetit July 2005

Soy Glazed Chicken Rolls with Parslied Rice and Romanesco Cauliflower

Makes 8 rolls                        1 WW Blue point / 4 rolls

18 oz. boneless skinless chicken breast or ground chicken
2 large scallions, chopped

2 tsp minced peeled fresh ginger
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp ground szechuan pepper
1 tsp plus 2 tablespoons soy sauce 

1/2 egg, beaten (only if grinding your own chicken)
2 tablespoons mirin

1. Preheat oven to 450F
2. If using whole chicken breasts, coarsely grind the meat. Mix in the  scallions, ginger, salt, black & szechuan peppers and 1 teaspoon soy sauce in large bowl.  Put through the grinder again with a finer grind and add egg. Cover and refrigerate at least 30 minutes. 
3. If using ground chicken add the scallions, ginger, salt, black & szechuan peppers and 1 teaspoon soy sauce in large bowl. (NO EGG) Cover and refrigerate for at least 30 minutes.  
4. Line a roasting pan with foil and coat with cooking spray.
5. Shape 1/4 cup of mixture into a 3-4 inch log and place in pan. Repeat with remaining chicken mixture. You should have 8 rolls.
6. Combine the remaining 2 Tbsp of soy sauce and the mirin. Whisk to combine. Divide in half. Set one half aside.
7. Brush the rolls with the soy mirin mixture.
8. Place the pan in the oven and cook about 8 minutes. Flip and cook another 7 minutes. 
9. Brush with soy mirin mixture and cook until chicken is cooked through, about 1 minute per side. 
10. Brush with the reserved soy mirin mixture; transfer to plates. 

Enjoy!