-
Remove any fat from chicken thighs
and place on a cutting board, skinned side down.
-
Open up inner side by making
several slits lengthways and even out thickness.
-
Cut cod roe lengthways into 5
strips and reserve one for making the sauce.
-
Put a strip of cod roe on top of
each chicken thigh, placing it lengthways in the centre.
-
Roll in to the original thigh shape
and seal end with a wooden cocktail stick.
-
Heat a frying pan, add a little
vegetable oil and a knob of butter and fry stuffed chicken thighs
over high heat until both sides are golden brown.
-
Drain on absorbent kitchen paper.
-
Transfer chicken to a large deep
plate, or a shallow dish, and sprinkle generously with sake or white
wine.
-
Place chicken in a boiling steamer
and steam vigorously for 10-15 minutes until well cooked.
-
Mix mayonnaise, remaining cod roe
and mustard and place a quarter in the center of each of 4
individual plates.
-
Remove chicken from steamer and
drain.
-
Remove cocktail sticks and place
chicken on mayonnaise.
-
Garnish with mange tout and serve.