Description

Chicken dumplings
Toristone nabe. Nabe - Japanese just the pot. Therefore, our dish could be called "chicken dumplings in a slow cooker". But since the dish belongs to Japanese cuisine, so the name should be still Japanese. This dish I liked it primarily because it contains some calories. So it is very good for spring to use this dish to lose weight. Can be used as a second dish with vegetables, but you can as the first, if you add more broth. In short, decide for yourself...

Ingredients

  • Chicken

    500 g

  • Carrots

    100 g

  • Leeks

    100 g

  • Ginger

  • Sprouts

  • Mushrooms

    50 g

  • Chicken egg

    1 piece

  • Wine white semi-dry

    2 Tbsp

  • Broth

  • Soy sauce

    1 Tbsp

  • Salt

  • Cabbage Chinese

    2 piece

  • Nori

    1 ml

Cooking

step-0
Prepare the products you see in this picture.
step-1
Minced chicken takes three times skip through Mincer to dumplings turned gentle and soft.
step-2
Add to the mince 1 egg, grated on a fine grater ginger root, 1 tbsp sake or sweet wines. Salt to taste. Hands knead the dough well until a sticky thick.
step-3
In the bowl multivarki VITEK VT-4214 pour 2 cups of hot broth and put it in his new chicken dumplings. If you want to have a small quenelle "one bite", then use small spoons, if you want to look more impressive and stood out on the plate, then take large tablespoons.
step-4
Then cut the smaller shoots of the bamboo, put the broth to the quenelle.
step-5
There fold everything else that you need, Chinese cabbage cut.
step-6
Close the lid and install the program "Control" with 130gr. With 15 minutes.
step-7
Serve dumplings can, as a second dish. on top decorate with fresh to the both of you to want and cut a piece of nori. Thus the boiled rice should be served separately. (To be honest, they never so much do not impose, usually on the bottom of the plate put a couple small pieces and all. It I in Russian to you it was evident that there)
step-8
If more broth is poured into the Cup, it will be the first dish.
step-9
In Japan, usually served a few dishes for lunch. As one of my friend's grandfather is Japanese:" I probably live so long because fewer than 25 dishes for lunch did not eat". This was a very fit and healthy man.
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