On Jul 2, 5:10*pm, aem > wrote:
> On Jul 2, 4:39 pm, ImStillMags > wrote:
>
> > ....
> > the breasts were quite large so I pounded them out...not really thin
> > enough it turns out...
>
> The negimaki wants to be only about 1/8" thick, rolled around the
> scallions and secured with string or toothpicks. *Your best chance of
> achieving that without pounding to chicken to smithereens is to slice
> it in half horizontally first and then flatten gently.
>
> >..... I would have marinated the Negimaki
> > overnight and then cook the green onion in the marinade and rolled
> > them up. * They needed a bit more flavor...not that the aren't
> > yummy,,...but just a bit more.
>
> Really? *Marinate green onions overnight? *Not everything needs to
> burst with flavorings..... * *-aem

no...marinate the chicken overnight and then and then cooked the green
onion in the marinade the way
the recipe calls for....