Chicken Cigars recipe
for 4 persons | preparation: approx. 35 min
Ingredients
2 tbsp olive oil
6 spring onions, finely chopped
½ tbsp grated ginger root
500 g (corn) chicken breast,
into small pieces
½ tl saffraanpoeder
100 g white almonds
salt and pepper (freshly ground)
2 tablespoons orange blossom water
1 small egg, beaten
1 tbsp toasted sesame seeds
oil for frying
20 sheets of spring roll pastry (frozen), thawed
Instructions
Heat the oil in a frying pan and sauté the spring onions and Ginger all omscheppend 3 minutes. Add the chicken and saffraanpoeder and cook them allomscheppend Brown and cooked. Scoop the almondsand
FRY briefly.
Take the pan from the heat and let the chicken mixture to cool. Do it over in the food processor and add salt and pepper to taste, the orange blossomwater, the egg and sesame seeds; times everythingcoarse.
Heat the frying oil to 190 ° c. Scoop two largetablespoons of the chicken mixture on a sheet ofdough and let 2 cm of the edges free. Fold the sidesin and roll out the dough on to cigars. Paste the edgeswith water.
Fry the rolls in about 5 minutes until golden brown.Serve hot.
for 4 persons | preparation: approx. 35 min
Ingredients
2 tbsp olive oil
6 spring onions, finely chopped
½ tbsp grated ginger root
500 g (corn) chicken breast,
into small pieces
½ tl saffraanpoeder
100 g white almonds
salt and pepper (freshly ground)
2 tablespoons orange blossom water
1 small egg, beaten
1 tbsp toasted sesame seeds
oil for frying
20 sheets of spring roll pastry (frozen), thawed
Instructions
Heat the oil in a frying pan and sauté the spring onions and Ginger all omscheppend 3 minutes. Add the chicken and saffraanpoeder and cook them allomscheppend Brown and cooked. Scoop the almondsand
FRY briefly.
Take the pan from the heat and let the chicken mixture to cool. Do it over in the food processor and add salt and pepper to taste, the orange blossomwater, the egg and sesame seeds; times everythingcoarse.
Heat the frying oil to 190 ° c. Scoop two largetablespoons of the chicken mixture on a sheet ofdough and let 2 cm of the edges free. Fold the sidesin and roll out the dough on to cigars. Paste the edgeswith water.
Fry the rolls in about 5 minutes until golden brown.Serve hot.