Ingredients:
150 grms. Chicken breasts, shredded
1 scoop Japanese rice
2 tbsp. cooking oil
15 grms. Butter
5 grms. Fresh basil leaves
3 tbsp. catsup
30 grms. lolo russo lettuce
1 big plum tomato
1 cucumber
1 jigger white wine
30 grms. white onion
3 eggs
5 grms. parsley, chopped
Procedures:
1. Sauté white onion, shitake mushroom, chicken breast. Flambe with white wine. Add cooked rice, catsup, and fresh chopped basil leaves. Set aside.
2. On pre-heated open top burner, add butter and pour over beaten eggs, and fill with sautéed mixture of rice and chicken.
3. Fold to half-moon shapes. Place on plate and drizzle with catsup.
4. Garnish with tomato, lolo rosso and cucumber and chopped parsley.
1. Sauté white onion, shitake mushroom, chicken breast. Flambe with white wine. Add cooked rice, catsup, and fresh chopped basil leaves. Set aside.
2. On pre-heated open top burner, add butter and pour over beaten eggs, and fill with sautéed mixture of rice and chicken.
3. Fold to half-moon shapes. Place on plate and drizzle with catsup.
4. Garnish with tomato, lolo rosso and cucumber and chopped parsley.
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