Description
Don't know how to call my creation :-) - rolls, duckies or something? Who cares, the important thing is that delicious! Chicken skins stuffed with chicken same pechenocnae with rice. Yummy!
Ingredients
-
Chicken liver
300 g
-
Offal
500 g
-
Figure
1 cup
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Onion
1 piece
-
Carrots
1 piece
-
Seasoning
-
Mayonnaise
1 Tbsp
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Mustard
1 tsp
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Mushrooms
100 g
Cooking
Cooking the rice. In the process of cooking instead of salt add chicken seasoning.
liver wash, dry and cut into small pieces.
Onions and mushrooms cut into small cubes.
In sunflower oil to fry the liver 7 minutes, then add the mushrooms and fry for another couple of minutes, then add the onions and bring to readiness.
Carrots clean, RUB on a small grater and fry separately.
To the rice add liver-and-mushroom mass, the carrots, mix well - this is our filling. Seasoning it with pepper and a chicken salad. Allow it to cool down.
Chicken skins my well (I'm still a bit soaked), cut away the excess fat. On the skin put a bit of filling.
Wrap the filling in the skin (like a cabbage roll) the Resulting "duckies" spread on a baking sheet, greased with vegetable oil.
Mayonnaise mixed with mustard and oil of our production :-)
Put in preheated oven for about 30 minutes.
After this time take out the pan from the oven.
Put "darling" on a plate and allow to cool.
When cool, cut with a sharp knife slightly at an angle on the pieces. Well served with pickled vegetables - cucumbers, tomatoes...
BON APPÉTIT!
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