Sometimes food gets boring. Every night it becomes the same old, same old. So I tried spicing up a chicken fillet by rolling it. So revolutionary. Here’s a chicken breast fillet rolled up in a gai yang marinade adapted from an America’s Test Kitchen recipe.
First brine 3 boneless skinless chicken breast fillets in 2 tablespoons salt and 2 tablespoons sugar dissolved in 4 cups water 30-60 minutes. Slice each breast in half horizontally and pat dry. Place each fillet between two sheets of plastic and pound each one to 1/4 inch thickness. In a large bowl combine
- 12 medium cloves garlic , minced or pressed through garlic press (1/4 cup)
- 1 piece fresh ginger (about 2 inches), minced (about 2 tablespoons)
- 2 tablespoons ground black pepper
- 2 tablespoons ground coriander
- 2/3 cup chopped fresh cilantro leaves
- 1/4 cup lime juice from 2 to 3 limes
- 2 tablespoons fish sauce, optional
- 2 tablespoons vegetable oil
Preheat the oven 350˚F. Line a baking sheet with foil and spray with cooking spray. Marinate the fillets in the garlic-ginger mixture for at least 30 minutes. Scrape most of the marinade from one side and paste in the center. Roll up around the garlic-ginger paste and place seam side down on prepared baking sheet. Bake 20 minutes or until the inside of each roulade measures 160˚F on an instant read thermometer. Remove from oven and slice into pinwheels.
Serve with yellow corn grits. So simple! This recipe is from Zea Rotisserie and Brewery.
- 2 cups water
- 2 cups heavy cream
- 1 cup yellow corn grits
- 1/2 pound butter
- 1/2-1 tablespoon salt or to taste (use more or less salt depending on whether the butter was salted)
- 1 ear grilled corn, kernels removed
Strip off most of the husk and silk. Soak in water to cover 15 minutes. If you don’t have a grill, broil the corn in the broiler for 15 minutes or until the kernels turn brown. Set aside to cool
Bring liquids to a boil in a small saucepan. Stir in the grits. Add butter and salt. Cook at simmer until thickened, about 10-15 minutes. Cut the corn off the cooled cob, and crumble in your fingers. At the end of cooking, stir in the corn.