Description
Rice noodles with rolls of chicken breast stuffed with liver pate. This dish can be a snack and a full meal. It would be enough for an easy but hearty autumn dinner.
Ingredients
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Cellophane
100 g
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Chicken fillet
1 piece
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Pate
100 g
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Ginger
1 piece
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Lemon
0.5 piece
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Carrots
1 piece
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Soy sauce
4 Tbsp
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Salt
1 tsp
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Black pepper
1 tsp
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Garlic powder
1 tsp
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Vegetable oil
4 Tbsp
Cooking
The required ingredients.
Chicken fillet cut into, to expand in a thin layer, to recapture.
Pour soy sauce. I used a light sauce TM Kikkoman, it has less salt.
Distribute the paste on the surface of the chicken, wrap roll
Pepper, salt (a pinch) and dry garlic mix and roll the roll in this mixture. Roll fry in skillet in vegetable oil or bake in the oven for no more than 20 minutes. To keep in shape, you can use a silicone tie.
To prepare funchoza manufacturer's recommended method. I just poured boiling water for 5 minutes. To drain the water.
Prepare the filling. To do this, mix the soy sauce, vegetable oil, juice of half a lemon grated on a fine grater ginger.
Carrots to grate thin strips, mix with funchoza. Pour the dressing into the salad and mix. Let stand in the fridge under a cover for at least an hour.
After the time need to try, you may have additional salt. I'm not salted enough for me soy sauce, but I do salt a little.
When applying for a plate put funchoza, top - sliced rolls. You can decorate your favorite greens.
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