On Jul 2, 6:00 pm, ImStillMags > wrote:
> 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....

The chicken is not marinated for negimaki. The scallions are briefly
simmered in the sauce, then wrapped in the chicken. More sauce can be
brushed on the chicken while it is grilled. The whole thing is fairly
delicate. -aem