Description
Very tasty low fat bread chicken and ventricles, which is convenient to take along on a nature and absorb with fresh vegetables and herbs, while the fried skewers. The bread is delicious hot or cold.
Ingredients
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Chicken stomachs
800 g
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Chicken fillet
700 g
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Chicken egg
4 piece
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Semolina
2 Tbsp
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Soy sauce
4 Tbsp
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Salt
Cooking
Chicken ventricles boil.
Chicken mince.
Add the egg yolks and semolina.
Add cold boiled ventricles.
Add soy sauce, salt and mix thoroughly.
Protein whisk, and gently stir.
The resulting mass lay in a greased bread form. Bake at 180* for 1 hour.
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