I sometimes use Basil instead of Shiso because Shiso is often difficult to find in Australia. Sweet Basil is so popular and available from every grocery store or supermarket. Fresh Shiso or Perilla, which is very similar to Shiso, can be found at Asian Groceries. If you are lucky to have Shiso, try Shiso version that tastes great.
Chicken Breast Fillets 2
Chicken Mince 200g
Lemon Rind from 1/2 Lemon *grated
Shiso Leaves 8 or more *thinly sliced
Garlic 1 clove *gated
Salt & Pepper
Oil 1 tablespoon
Sake (Rice Wine) 4 tablespoons
Soy Sauce 2 tablespoons
Sugar 1 teaspoon
Lemon Juice 1 tablespoon
Potato Starch Flour 1 teaspoon *mixed with 1 tablespoon Water
Combine Chicken Mince, Lemon Ring, Shiso Leaves, Garlic in a bowl, season with 1/4 teaspoon Salt & some freshly cracked pepper.
Slice Chicken Breast Fillets in half and carefully flatten with a meat mallet to about 1cm thickness or thinner. Season the top with salt & Pepper.
Spoon 1/4 of the mince mixture over chicken in a strip along a side. Roll up and secure the ends with toothpicks. Repeat to make 4 chicken rolls.
Heat Oil in a large frying pan over medium-high heat, place chicken rolls, seam side down, and cook until browned all over and the mince mixture is cooked.
Transfer the chicken rolls to a plate and rest.
While the chicken rolls are resting, add Soy Sauce, Sake and Sugar to the pan, cook for 1 to 2 minutes over medium heat. Add Lemon Juice and Potato Starch mixture to thicken the sauce.
Remove the toothpicks from chicken rolls, slice thickly and serve with the sauce.