
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!
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