Another way to cook tender chicken fillet is to prevent it from drying out. It does not require time for pickling, so it’s suitable if you are in a hurry
- 1 kg of chicken
- 200 g of salted lard or bacon
- 1 large stalk of leek (white portion)
- 2-3 juniper peas
- salt, ground paprika
For the sauce:
- 200 g of delicious natural tomato sauce
- 3 tbsp. l oyster sauce
- 1 tsp Worcester sauce
- juice and zest of half a lemon
STEP-BY-STEP COOKING RECIPE
Freeze fat, cut into thin strips with a width of at least 5 cm, sprinkle with juniper crushed in a mortar.
Leek cut in half along, put the leaves in boiling water for 2 minutes, dry.
Cut the chicken fillet into pieces with a side of 3 cm, season with salt and paprika.
Wrap each piece first with a leek, then with lard.
String 4 pieces per thin skewer, fry on the grill, turning all the time, 6-8 minutes.
For the sauce: mix all the ingredients. Serve cold sauce to hot chicken.
Servings Per Container
No. 06 (205), 2015
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Table of weights and measures