asparagus tips or 32-40 stalks French
dashi, or chicken stock
vegetable oil for frying
salt and freshly ground black pepper
Cut chicken fillets in half along
natural line and slice thickest half horizontally in two. By making a few slits on thick
parts, even out thickness to make 3 thin flat pieces, about 0.5 cm
thick, form each chicken breast. Sprinkle with a little sake and
salt and pepper.
Parboil asparagus (or French beans)
in a lightly salted water and drain. Place an asparagus tip (or 4-5
French beans) on a chicken piece, roll up and secure with wooden
cocktail sticks. If asparagus is too long, trim to
length of chicken. Repeat with remaining chicken and
asparagus or beans. Heat oil in a frying pan and pan
fry chicken rolls until light golden. Add remaining sake and dashi or
stock to the pan, bring to the boil, then simmer for 15 minutes.
Cook spinach in boiling salted
water for 1 minute, drain and chop into bite sized lengths. Dissolve mustard with soy sauce and
add 2-3 tablespoons of cooking juices to make a sauce. Cut chicken rolls into bite-sized
pieces. Divide spinach between 4 individual
serving plates, heaping it into a nest, pour sauce over the top,
then arrange chicken pieces, cut side up, on top.