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Chicken rolls with rice garnish

Chicken rolls with rice garnish

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the chicken breast is washed well, cut into 6 slices,

beat as for schnitzel, season on both sides with salt and pepper,

on each piece is placed the slice of salami, the slice of cheese.

we roll and catch with toothpicks.

grease a tray with oil, place the rolls,

mix the broth with water until it becomes a paste and then add over the rolls,

cut the butter into pieces and put it between the rolls.

cover the tray with cling film and put in the oven heated over medium heat,

when they are almost ready, remove the foil and let it simmer for another 5 minutes

Vietnamese appetizer - Rolls in rice foil

Try an appetizer that will get everyone ready. A little different from Chinese spring packages, Vietnamese rolls use the same rice sheets, but unlike these packages they do not brown in the oven. The exotic mixture with shrimp and chicken can also be replaced with beef, tofu, mushrooms or salmon.

Boil the shrimp in boiling water for 3-4 minutes until it turns pink. Drain them in a strainer and let them cool. Meanwhile, boil the Chinese noodles, drain and let cool.

All ingredients must be cold. So you can prepare the rolls with boiled chicken the day before. Cut the pieces of meat into long strips. So are the shrimp, after they have cooled.

Wash the vegetables well and dry. Cut the cucumbers into thin strips and chop the greens. Put each ingredient in a separate bowl and prepare for the most difficult part: rolling the rice sheets.

In a large bowl put hot water and immerse in it for 10-15 seconds a sheet of rice. Then place it lying on the worktop and carefully remove the excess water with a towel. In its center, put one thin layer of each ingredient in turn: chicken, shrimp, cucumber, greens. Bring the bottom of the sheet over the filling, then cover with one of the sides, then the other. Wrap everything in the rest of the sheet, in a tight roll.

Repeat the procedure for all rolls.

Serve them with Hoisin sauce combined with finely chopped hazelnuts.

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Spread the chicken breast, cut the pressed ham and cheese into cubes and slice the mushrooms. Mix the cheese with the ham and mushrooms and place the filling over the chicken breast. Sprinkle with salt and pepper and roll the chicken breast. Catch it with toothpicks and fry it in hot oil.

Mix the tomato sauce with sour cream, brandy and sprinkle with salt and pepper to taste.

Boil the rice with 1 cup of water until it triples in volume. Peel and finely chop the carrot, onion, pepper and parsley and sauté them in a little butter. Season with salt and pepper.

Put the rice in a bottomless form, on a plate or plate and gently remove the shape. If you do not have a suitable shape you can cut a plastic bottle and use it. Place the sliced ​​roll pieces around the rice.
Pour around tomato sauce and decorate with any fruit or vegetables you want.