Chicken Roll Mushrooms



·         Materials:

600 g (4 pieces) boneless chicken breasts
1 tbsp cooking oil

·         Dampening seasoning, stir well:

100 ml broth
2 tbsp soy sauce
1 tbsp sweet soy sauce
1 tbsp cooking wine (ang CiU)
1 tsp sesame oil
1 tbsp granulated sugar
1/2 tsp ground pepper powder


·         Fill, mix so one:

4 pieces of dried hioko mushroom, water soak, drain, thinly sliced
50 g canned bamboo shoots, iris shape match
1 stalk scallion, finely sliced
1/4 tsp ground pepper powder
1/4 tsp salt


·         How to make:

1.    cyt longitudinal on a thick piece of meat to a thin sheet. Put the chicken sheet in between 2 pieces of plastic, hit by the meat-bat to widen.
2.    Soak the meat sheet with marinade for 15 minutes, drain (set aside the rest of the marinade).
3.    Stretch 1 sheet of chicken, flatten the fill material on it to 1/2 cm from the periphery. Roll, then bind with the yarn so that the contents do not come out.
4.    Set chicken meat rolls in a slow cooker bowl. Flush with the rest of the marinade and cooking oil.
5.    Turn the button on the set low (cook for 5-6 hours) or high (cook for 3-4 hours). Turn off the slow cooker. Remove chicken, cut into pieces. Serve.

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