A double recipe for chicken soup and rolls for your game nights!


CHICKEN SOUP

Serves: 4 – Preparation: 15 minutes – Cooking: 2 hours

Ingredients

  • 1 whole chicken, quartered, skin removed
  • 500 ml (2 cups) carrots, chopped
  • 500 ml (2 cups) celery, brunoise
  • 500 ml (2 cups) onion, chopped
  • 3 garlic cloves, chopped
  • 250 ml (1 cup) white wine
  • 5 ml (1 teaspoon) Provencal herb mixture
  • 30 ml (2 tbsp) chicken stock concentrate
  • 30 ml (2 tbsp) tomato paste
  • Salt and pepper to taste

Preparation

Step 1

Add chicken, carrot, celery, onion, garlic, white wine, Provence herbs, chicken broth, tomato paste to the saucepan, cover with water and simmer on medium heat for 2 hours.

Step 2

Remove the chicken, debone it, shred it and return half to the pan. Check the seasoning.

Step 3

Before serving, add cooked rice or already cooked pasta.

Serves: 4 – Preparation: 20 minutes – Cooking: about 5 minutes

Ingredients

  • 500 ml (2 cups) minced chicken
  • 500 ml (2 cups) fine rice vermicelli
  • 1 egg, yolk
  • 90 ml (6 tbsp) BBQ sauce
  • 1 package of Vietnamese roll or spring roll rice paper
  • Qs Ranch Dressing

Ks: frying oil

Preparation

Step 1

In a bowl of hot water, let the vermicelli rehydrate for 10 minutes.

Step 2

Then drain, roughly chop and mix in a bowl with the chicken, egg yolk and BBQ sauce.

Step 3

Place a rice sheet on the work surface and a damp cloth and dampen it by rubbing it wet with hot water with your fingers.

Step 4

When it is soft and slightly moist, place a little of the prepared filling on one side of the rice paper, then roll it in the middle, fold the sides and finish to form a tight roll. Repeat this for each sheet of rice.

Step 5

Fry each roll in the oil of a deep fryer or an oil-based pan for 2-3 minutes until they are crispy and golden.

Step 6

Before tasting, place the rolls on a paper towel, add the sauce of your choice.

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