Description
When I cook chicken soup, definitely a piece of chicken out and make this pudding - light and airy. With vegetable salad - just lovely!
Ingredients
-
Chicken egg
2 piece
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Chicken
100 g
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Figure
100 g
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Cheese
150 g
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Onion
1 piece
Cooking
The products required.
Onions finely chop, fry until Golden. Chicken cut or tear with hands into thin fibers, mix with yolks and fried onions.
Protein whisk until the foam begins to become white, hard to beat for anything, and it'll work fine.
Carefully (or not) mix the cooled rice with the protein.
Half of the rice spread in a baking dish (I glass, nothing greased, diameter 22cm, height 7 cm), on top of it - chicken.
Then the remaining half of rice.
Cover with a lid and bake in a preheated oven at 160-180C for 45 minutes until Golden state.
Then sprinkle with grated cheese (all kind of know, I'm lazy, so just cut the cheese slices) and send back to oven to melt cheese.
This is just out of the oven.
Allow to stand for 20 minutes to strong and can be cut.
Serve with vegetable salad. Bon appetit!
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