Shredded Chicken Summer Roll With Miso Green Beans and Cabbage
Makes 8 rolls
1 clove garlic, peeled and minced fine
11/2 teaspoons mild miso
¼ cup tamari or soy sauce
3 tablespoons apple cider vinegar
4 small chicken thighs (bone in) or
1 whole chicken breast (bone in)
24 string beans, blanched and cooled
3 cups very thinly sliced napa or
savoy cabbage
Salt
1 cup chopped cilantro leaves
1 tablespoon minced garlic
chives, regular chives, or
one scallion minced
1 tablespoon fresh mint,
minced
8 dry rice paper rounds
1 medium cucumber cut into
8 wedges
1. Preheat oven to 375 degrees.
2. Mix the garlic, miso, tamari or soy sauce and vinegar together. Use half of this mixture to coat the chicken. Place the marinated chicken in the oven, skin side up, for 20 to 30 minutes until cooked through (instant read thermometer 175 for thighs, 165 for breasts). Let cool.
3. Remove skin. Pull the chicken from the bone. Slice very thinly or pull apart with your fingers. In a small bowl toss the cooled green beans in the remaining miso marinade.
4. In colander placed over a bowl to catch drippings, toss the cabbage with 1 teaspoon of salt and let sit to soften slightly, for 10 to 30 minutes.
5. Add the chopped cilantro, chives, or scallions and mint to the cabbage and stir.
6. When ready to assemble, have all your ingredients ready in bowls or on plates near your work surface: One at a time soak or dip the rice paper sheets in water, according to the package directions. Lay each dampened sheet on a clean surface.
7. Along the center of each round lay approximately a quarter-cup of sliced cabbage mixture; top with a few teaspoons of chicken, one or two slices of cucumber, and 2 to 4 marinated green beans. Fold the edges over by about ½ inch, and roll the rice paper around the filling tightly, burrito style. The rice paper will adhere to itself as the roll is completed. Leave completed rolls seam side down on a dish as you complete the remaining rolls. Because the chicken and green beans are well-seasoned, there is no need for additional dipping sauce.
Per serving: 286 calories; 83 calories from fat; 9.2 g fat; 48 mg cholesterol; 29 g carbohydrate; 6.5 g fiber; 4.5 g sugar; 15.6 g protein; 703 mg sodium
Makes 8 rolls
1 clove garlic, peeled and minced fine
11/2 teaspoons mild miso
¼ cup tamari or soy sauce
3 tablespoons apple cider vinegar
4 small chicken thighs (bone in) or
1 whole chicken breast (bone in)
24 string beans, blanched and cooled
3 cups very thinly sliced napa or
savoy cabbage
Salt
1 cup chopped cilantro leaves
1 tablespoon minced garlic
chives, regular chives, or
one scallion minced
1 tablespoon fresh mint,
minced
8 dry rice paper rounds
1 medium cucumber cut into
8 wedges
1. Preheat oven to 375 degrees.
2. Mix the garlic, miso, tamari or soy sauce and vinegar together. Use half of this mixture to coat the chicken. Place the marinated chicken in the oven, skin side up, for 20 to 30 minutes until cooked through (instant read thermometer 175 for thighs, 165 for breasts). Let cool.
3. Remove skin. Pull the chicken from the bone. Slice very thinly or pull apart with your fingers. In a small bowl toss the cooled green beans in the remaining miso marinade.
4. In colander placed over a bowl to catch drippings, toss the cabbage with 1 teaspoon of salt and let sit to soften slightly, for 10 to 30 minutes.
5. Add the chopped cilantro, chives, or scallions and mint to the cabbage and stir.
6. When ready to assemble, have all your ingredients ready in bowls or on plates near your work surface: One at a time soak or dip the rice paper sheets in water, according to the package directions. Lay each dampened sheet on a clean surface.
7. Along the center of each round lay approximately a quarter-cup of sliced cabbage mixture; top with a few teaspoons of chicken, one or two slices of cucumber, and 2 to 4 marinated green beans. Fold the edges over by about ½ inch, and roll the rice paper around the filling tightly, burrito style. The rice paper will adhere to itself as the roll is completed. Leave completed rolls seam side down on a dish as you complete the remaining rolls. Because the chicken and green beans are well-seasoned, there is no need for additional dipping sauce.
Per serving: 286 calories; 83 calories from fat; 9.2 g fat; 48 mg cholesterol; 29 g carbohydrate; 6.5 g fiber; 4.5 g sugar; 15.6 g protein; 703 mg sodium