Vietnamese chicken with sticky rice are familiar street food but with a new variation of western style will take this dish to new heights, as hot appetizers or party snacks in between the meals.
Ingredients :
Chicken: 2
Liver Pate: 2M
Spinach to: 4 leaves
Thin carrot cells: 8 slices
Sticky rice: 1 cup
Siamese coconut: 1 left
8mm square cut mango: ½ cup
Onion hash: 1M
Salt, pepper, five tastes flavor, oil
County wedge Ajingon
Sauces
mayonnaise
Recipes :
1.Pre-processing
- Boneless chicken leg, leaving the femoral head garlic, sliced less meat inside bring minced, horizontal departed number, dam thin, marinated 1m particles wedge Ajingon, 1/2M onion, 1/4m five tastes flavor, 1m sauce LISA and 1/4m pepper, to permeate.- Mix the mango with sticky rice 1M mayonnaise Aji-mayo. Mix the chopped chicken with 2M liver pate and salt.
- Spinach, carrot block, drain. Coconut water tight.
2. Bench and turn chicken
- Roll chicken in order from outside to inside are: chicken, pate, carrots, spinach and mango sticky rice, use the lanyard, providing steam for about 15 minutes.- Africa fragrant onion, coconut water on to win gold and matching, chicken roll back the pan until the chicken cooked, colored outer wings break off the kitchen.
3. how to use
- Roll the chicken chunks, put a fork, add water upward, hot.Tips for you :
Horizontal departed compared to the shoot chicken rolls are beautiful.
Wrap leaf spinach to pan away waterproof shooting, when used will taste better.
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