A plate of rice paper rolls served with satay sauce is one of the most popular and delicious type of rice paper rolls that we can find in different exotic restaurants menu and cards. So, today, we are going to make Satay Chicken Rice Paper Rolls which is a clever way to have a full and satisfactory meal with chicken and rice! Some cookers prepare this Satay Chicken Rice Paper Rolls according to stir fry recipe but as far as we are concerned we are not going to adapt the methods of stir frying. However, Chicken Rice Paper Rolls can also be served with chicken and rice soup, especially during winter time but for now our chicken & rice paper roll is going to be served with the delicious peanuts sauce called satay. So, now make yourself ready to follow our today’s chicken recipe which is purposely given to give you
INGREDIENTS
To prepare this delicious recipe of chicken paper rolls with satay, we are going to work upon the ingredients for the satay in question to begin with. So, for the satay you will need: 200 g of roasted peanuts, the juice of a lemon, a tablespoon of palm sugar, ½ tablespoon of fish sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of olive oil, 1 finely chopped eschalot as those used for stir fry recipe, a clove of finely chopped garlic to raise the taste of chicken and rice, a finely chopped and seeded red bird’s-eye chili, a cup of chicken stock which is an usual ingredient to make recipe of chicken & rice , 1/3 cup of coconut milk, and grounded cumin, coriander and turmeric for ½ teaspoon each. For the filling we are going to have: 1 drinking coconut, 700 g of boneless chicken breasts, a chopped stalk of lemon grass, 20 x 22 cm rice paper rolls, 1 shredded lettuce, a cup of Thai basil leaves, ½ cup of coriander leaves and wedges of lemon for the serving. If you prepare the breasts of chicken yourself, you can reserve the bones to make chicken and rice soup or additive stock for other recipes.
DIRECTIONS
To prepare the satay sauce, heat olive oil over medium heat in a small saucepan to cook eschalot, chili and garlic for about 3 minutes. Stir it all along the cooking for it to soften rapidly, and then add cumin, coriander and turmeric, let it release spices fragrant before adding fish and hoisin sauces, chicken stock and coconut milk. Bring this mixture to simmer and let it cook on low heat for 10 minutes. Now, toss peanuts and palm sugar in a blender for them to be finely grounded. Add this kind of peanut butter to the mixture of coconut milk, bring to simmer again for about 5 minutes, stir, and add lemon juice, reserve to cool. Now, to cook the chicken you are going to pierce the top of your coconut drink with a sharp tool (the peak of a knife) and pour the coconut water into a frying pan. Then, break the coconut to scoop the flesh out, chop the flesh finely. Then, within the coconut water, add chicken and lemongrass, let it simmer and cook with low heat for 10 minutes before stopping fire. After 10 more minutes remove the pieces of shredded chicken from the cooking liquid and mix them with the coconut flesh inside a bowl. All of these being done, you are ready to use the paper rolls. So, take a large bowl filled with warm water to dip each rice paper roll for 20 seconds each. Dispose the soften rice paper on a plate, place lettuce, top with a little amount of chicken mixture, season with basil and coriander, fold the bottom and the top of the rice paper roll up and roll up tightly from right to left. Serve with a small bowl of satay sauce and lemon wedges. Enjoy!
DESCRIPTION
This chicken recipe is an Asian recipe ideal to serve your guests for evening meal. Divided into 2 parts, this recipe of Satay Chicken Rice Paper Rolls is easy to follow and was simplified so that you can reproduce it without problem later on. In fact, the ingredients needed are all easy to find and the preparation is not complicated. Else, on the first part of this recipe the ingredients needed to realize the satay sauce are given to you and on the second part, the preparation of the satay sauce is given at first. Coconut drink is one of the needed ingredients for this Satay Chicken Rice Paper Rolls; the way to prepare it is shown to you within the direction part. In order to give more guidance to readers, the amount of time needed to realize each step of the cooking and of the preparation is always given.
INGREDIENTS
To prepare this delicious recipe of chicken paper rolls with satay, we are going to work upon the ingredients for the satay in question to begin with. So, for the satay you will need: 200 g of roasted peanuts, the juice of a lemon, a tablespoon of palm sugar, ½ tablespoon of fish sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of olive oil, 1 finely chopped eschalot as those used for stir fry recipe, a clove of finely chopped garlic to raise the taste of chicken and rice, a finely chopped and seeded red bird’s-eye chili, a cup of chicken stock which is an usual ingredient to make recipe of chicken & rice , 1/3 cup of coconut milk, and grounded cumin, coriander and turmeric for ½ teaspoon each. For the filling we are going to have: 1 drinking coconut, 700 g of boneless chicken breasts, a chopped stalk of lemon grass, 20 x 22 cm rice paper rolls, 1 shredded lettuce, a cup of Thai basil leaves, ½ cup of coriander leaves and wedges of lemon for the serving. If you prepare the breasts of chicken yourself, you can reserve the bones to make chicken and rice soup or additive stock for other recipes.
DIRECTIONS
To prepare the satay sauce, heat olive oil over medium heat in a small saucepan to cook eschalot, chili and garlic for about 3 minutes. Stir it all along the cooking for it to soften rapidly, and then add cumin, coriander and turmeric, let it release spices fragrant before adding fish and hoisin sauces, chicken stock and coconut milk. Bring this mixture to simmer and let it cook on low heat for 10 minutes. Now, toss peanuts and palm sugar in a blender for them to be finely grounded. Add this kind of peanut butter to the mixture of coconut milk, bring to simmer again for about 5 minutes, stir, and add lemon juice, reserve to cool. Now, to cook the chicken you are going to pierce the top of your coconut drink with a sharp tool (the peak of a knife) and pour the coconut water into a frying pan. Then, break the coconut to scoop the flesh out, chop the flesh finely. Then, within the coconut water, add chicken and lemongrass, let it simmer and cook with low heat for 10 minutes before stopping fire. After 10 more minutes remove the pieces of shredded chicken from the cooking liquid and mix them with the coconut flesh inside a bowl. All of these being done, you are ready to use the paper rolls. So, take a large bowl filled with warm water to dip each rice paper roll for 20 seconds each. Dispose the soften rice paper on a plate, place lettuce, top with a little amount of chicken mixture, season with basil and coriander, fold the bottom and the top of the rice paper roll up and roll up tightly from right to left. Serve with a small bowl of satay sauce and lemon wedges. Enjoy!
DESCRIPTION
This chicken recipe is an Asian recipe ideal to serve your guests for evening meal. Divided into 2 parts, this recipe of Satay Chicken Rice Paper Rolls is easy to follow and was simplified so that you can reproduce it without problem later on. In fact, the ingredients needed are all easy to find and the preparation is not complicated. Else, on the first part of this recipe the ingredients needed to realize the satay sauce are given to you and on the second part, the preparation of the satay sauce is given at first. Coconut drink is one of the needed ingredients for this Satay Chicken Rice Paper Rolls; the way to prepare it is shown to you within the direction part. In order to give more guidance to readers, the amount of time needed to realize each step of the cooking and of the preparation is always given.
Aucun commentaire:
Enregistrer un commentaire