Rotisserie Chicken Rolls With Sesame Ginger Sauce Food

CHICKEN SUMMER ROLLS

Steps:

• Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
• Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
• Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
• Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
• Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.

SESAME GINGER CHICKEN

Steps:

• In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.

ROTISSERIE CHICKEN

Steps:

• Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
• During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
• Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

ROTISSERIE CHICKEN ROLLS WITH SESAME-GINGER SAUCE

Steps:

• Crush the sesame seeds with the sugar with a mortar and pestle. Transfer to a medium bowl, add the soy sauce and ginger and mix until combined. Add the chicken and toss to coat. Set aside.
• Seed the cucumber and cut into strips about 1/8 inch wide and 4 inches long.
• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Moisten your fingers with ice water and gently spread 1/2 cup of the prepared sushi rice evenly over most of the nori, leaving a 1-inch strip without rice on one short edge. Rotate the nori so the short edge with rice is closest to you.
• Place 1 ounce of the chicken in a line over the rice. Lay 3 to 4 pieces of the cucumber next to the chicken. Slip your thumbs under the close edge of the nori and roll the sushi roll away from you with gentle pressure until the edge with no rice is on the bottom creating a seam. Let the sushi roll sit on the seam for a few seconds. The roll should seal itself; if it doesn't, dip one finger into the ice water and swipe a very small amount of water along the bare strip of nori and let the roll sit on the seam far a few seconds. If you like, use a makisu (sushi rolling mat) to help shape and finish the roll.
• Dip the tip of a knife into the ice water and allow the water to run down the blade. Slice the roll into 6 even pieces. Repeat with the remaining ingredients, making a total of 4 rolls.
• Garnish the rolls with toasted sesame seeds and serve with soy sauce, pickled ginger and wasabi, if desired.