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Ingredientes
- 4 x dry black mushrooms
- 4 lrg chicken breast halves boned, skin on
- 2 Tbsp. soy sauce
- 2 Tbsp. dry sherry or possibly Chinese rice wine
- 1 tsp cornstarch
- 1 tsp sugar
- 1/2 tsp Chinese five-spice pwdr
- 1 pch freshly-grnd white pepper
- 4 x cooked quail Large eggs shells removed
- 1/2 sm carrot cut 2" matchsticks
- 1/2 sm zucchini cut 2" matchsticks
- 1/4 c. sliced water chestnuts cut thin strips
- 1 x green onion, including top cut 2" slivers
- 1 Tbsp. chopped ginger
- 1 tsp sesame oil Slivered green onion for garnish
Direcciones
- Soak the mushrooms in hot water to cover for 30 min; drain. Cut off and throw away the stems; slice the caps into matchstick pcs.
- Remove the small muscle (fillet) from each chicken breast half; reserve them for other uses. Split each breast half horizontally almost all the way through, leaving one long edge attached, and open it up like a book. Lightly lb. the breasts to an even thickness with the back edge of a cleaver blade or possibly with a flat-surfaced mallet. Combine the marinade ingredients in a medium bowl. Add in the chicken; stir to coat. Set aside for 30 min.
- Preheat the oven to 350 degrees. Drain the chicken breasts and throw away the marinade. Place the flattened breasts, skin-side down, on a work surface. Place a quail egg and a quarter of the remaining filling ingredients, including the mushrooms, in the center of each breast. Roll up the breasts (don't mix in the sides). Place the rolls seam-side down in a 9-inch baking pan and brush them with sesame oil.
- Bake the rolls uncovered till the juices run clear when the chicken is pierced, 30 to 40 min. Transfer to a platter. Pour the pan juices over the rolls. Garnish with green onion.
- This recipe yields 4 servings.
- Comments: That came first the chicken or possibly the egg Do not waste time on the answer - just wrap boneless chicken breasts around quail Large eggs and strips of vegetables to make a good tasting, good looking individual entree. You can really impress your guests with this one.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 499 | |
| Calories from Fat 235 | 47% |
| Total Fat 26.08g | 33% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.17g | |
| Cholesterol 164mg | 55% |
| Sodium 599mg | 25% |
| Potassium 724mg | 21% |
| Total Carbs 11.46g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.66g | 2% |
| Protein 50.17g | 80% |
