Steamed Chicken Rolls with Wild Mushroom Filling and Soy Ginger Sauce
These elegant chicken rolls combine butterflied chicken breasts with a savory wild mushroom filling featuring shiitake, chanterelle, cremini, or porcini mushrooms. The tender chicken is stuffed with arugula and seasoned mushrooms, then steamed to perfection and served with a flavorful soy-ginger sauce enhanced with honey and rice vinegar. This sophisticated dish works beautifully for dinner parties or special occasions when you want to impress guests with something beyond ordinary chicken preparation. The steaming method keeps the chicken incredibly moist while the aromatic sauce adds depth and complexity to each bite.
Ingredients
- 4 boneless, skinless chicken breasts, butterflied and pounded thin, about 6 ounces/170 grams each
- 12 large arugula leaves
- kosher salt
- freshly ground black pepper
- ½ pound mixed wild mushrooms, including shiitake, chanterelle, cremini, or porcini mushrooms, 225 gramsbutton or cremini mushrooms only1:1budget-friendly
reduces complexity but less flavor depth
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon less sodium soy sauce
- 1 teaspoon lemon juice, freshly squeezed
- 2 tablespoons fresh marjoram leaves, coarsely chopped
- 1 inch piece of ginger, peeled and grated, 2 and 1/2 centimeter
- 1 ½ tablespoons sesame oil
- 1 ½ tablespoons seasoned rice vinegar
- ¼ cup less sodium soy sauce, 60 milliliters
- 1 tablespoon honey
Instructions
- 1
Wipe mushrooms with damp paper towel and remove shiitake stems if using
- 2
Quarter all mushrooms and pulse in food processor until coarsely chopped
- 3
Heat oil in wok and sauté garlic over low heat until soft
- 4
Add chopped mushrooms, raise heat, and stir for one minute then remove to bowl
- 5
Season mushroom mixture with soy sauce, lemon juice, salt and pepper, then stir in marjoram and cool
- 6
Bring all sauce ingredients to boil in small enamel-lined saucepan and season with salt and pepper then remove from heat
- 7
Lightly salt and pepper each chicken breast on both sides
- 8
Place chicken on cling wrap and line with three arugula leaves and one-quarter of mushroom filling
- 9
Roll breast starting from narrowest end until it looks like a log, using cling wrap to facilitate rolling
- 10
Wrap completely in cling wrap, twist sides and close with metal tie
- 11
Bring chicken rolls to room temperature if refrigerated
- 12
Place in bamboo steamer basket set over large pot with bottom third filled with water
- 13
Bring water to rolling boil, cover and steam over high heat for 9 to 10 minutes, turning rolls once
- 14
Cook until chicken turns pale pink inside, then turn off heat and rest covered for one minute
- 15
Remove one tie and slip each roll onto plate, pour off accumulated juices
- 16
Cut each roll diagonally into three pieces and arrange on serving dish
- 17
Reheat sauce and spoon over chicken pieces
Tips
Use cling wrap to help roll the chicken tightly without tearing the meat - it makes the process much easier and creates neater rolls.
Let the mushroom filling cool completely before assembling to prevent the chicken from cooking prematurely and to make rolling easier.
Steam the rolls just until the chicken turns pale pink inside to avoid overcooking and drying out the meat.
Good to Know
Refrigerate assembled rolls up to 4 hours before steaming. Cooked rolls keep 2 days refrigerated.
Assemble rolls and sauce up to 4 hours ahead. Steam just before serving for best texture.
Serve immediately while hot with the warm sauce. Pairs well with steamed rice or Asian vegetables.
Common Mistakes
Don't roll the chicken too tightly or it may burst during steaming.
Avoid overcooking - chicken should be pale pink inside, not white throughout.
Let mushroom filling cool completely before assembling to prevent premature cooking.
Substitutions
reduces complexity but less flavor depth
FAQ
Can I use different mushrooms if I can't find wild varieties?
Yes, you can use all cremini or button mushrooms instead. The flavor will be milder but still delicious. Shiitake mushrooms alone also work well for a more intense umami flavor.
What if I don't have a bamboo steamer?
You can use a metal steamer basket or improvise with a heatproof plate set on a rack inside a large pot with a tight-fitting lid. Just ensure the water doesn't touch the chicken.
How long will the cooked rolls keep in the refrigerator?
Cooked chicken rolls will keep for up to 2 days refrigerated. Reheat gently in the steamer for 2-3 minutes or slice and warm in the sauce before serving.