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Starters, soups and salads 25
Spicy poultry parcels [Index: ] [Index: ]
MCRC00902258_BO_Pikante_Gefluegelpaeckchen-010_F39MCRC00918059_SE_Pikante_Gefluegelpaeckchen-009MCRC00900710_NF_Pikante_Gefluegelpaeckchen-016_RZ0StartersPoultryChickenPreparation methodsSteamingRecipe categoriesStarters, SaladsPoultry
For 4 servings
Large perforated steamer
POULTRY PARCELS:
4 large or 8 small rice paper sheets, approx. 80 g
16 fresh spinach leaves
150 g chicken breast fillet
2 tsp sesame oil
1-2 tsp light soya sauce
Salt
Black pepper, freshly ground
1 tsp fresh ginger, finely diced
1 garlic clove
1 dried chilli
Per serving
152 kcal, 18 g carbs, 3 g fat, 12 g protein, 1,5 BU
PREPARATION
1. Soak the rice paper sheets in between damp tea towels and halve or quarter them, depending on
size. Wash the spinach.
2. Rinse the well-chilled chicken breast fillet briefly in cold water, pat dry and roughly dice. Purée to a
coarse texture with 1 tsp sesame oil, the soy sauce and spices.
3. Place one spinach leaf on the centre of each rice paper sheet. Place one teaspoon of the filling on
each spinach leaf and wrap into small parcels. The parcels must be completely sealed, so that none of
the filling escapes.
4. Grease the perforated steam container with the remaining sesame oil. Place the poultry parcels in
the cooking container with the seam face down and steam as indicated.
Universal pan, level 1 and large perforated steam container, level 3SteamingfalseTemperature100 °C100Duration6-8 minutes6
5. Remove the poultry parcels and arrange on a plate.
Setting procedure:
Steaming
100 °C
Cooking time: 6-8 minutes
Tip:
Serve the poultry parcels with
chopsticks. Serve with a soy sauce dip seasoned
with chilli sauce and a few drops of lemon juice.