Chicken cutlets in pea batter with rice.

INGREDIENTS

Rice — 2 pack.

Salt — cooking rice, to taste

Chicken fillet — 2 pcs.

Marinade:

Kefir — 200 ml

Freshly grated ginger — 1 tablespoon

Seasoning for chicken — 1 tbsp

Garlic — 2 the tooth.

Salt — 1/3 tsp (If the seasoning without salt)

Batter:

Cold water — 120 ml

Pea flour — 100 g

A mixture of grain (sesame seeds, flax and sunflower) — 2 tbsp

Baking powder — 0.5 tsp

Salt — 1/3 tsp

Egg — 1 pc.

Salad:

Cucumber — 1 piece. small

Tomato — 1 piece.

Radishes — 80 g

Salt — to taste

Vegetable oil — for frying chops and salad

HOW TO COOK

1. Wash the chicken, put in a bag and fought back. If you have a large fillet, cut it in half.

2. Preparing the marinade. In a bowl, I connect yogurt, grated fresh ginger, seasoning for chicken, chopped garlic, salt.

3. mixed well marinade omit chicken in it. I get out of the bowl in the refrigerator for about 10-12 hours.

4. Preparing batter. In a bowl pour the water, add egg, salt, pea sifted flour with baking powder, grain mixture.

5. batter whip whisk or electric mixer.

6. On a side dish I cooked white fragrant rice bags.

7. Bags of rice dipped in salted boiling water and cook on low heat for 12-15 minutes. Take out bags of water, give to drain excess water.

8. Chicken fillet take out of the marinade. Blotted fillets using the wipes. Immerse the fillets in batter, fry in hot vegetable oil, first with one hand. Then another.

9. Served chicken chops with rice and a simple vegetable salad of cucumber, tomato and radishes.

Enjoy your meal!