CHICKEN SOUP
Serves: 4 – Prep: 15 minutes – Cooking: 2 hours
Ingredients
- 1 whole chicken, quartered, skin removed
- 500ml (2 cups) diced carrots
- 500 ml (2 cups) celery, brunoise
- 500 ml (2 cups) onion, chopped
- 3 cloves of garlic, grind
- 250 ml (1 glass) of white wine
- 5 ml (1 tsp) mixture of Provencal herbs
- 30 ml (2 tablespoons) of chicken broth concentrate
- 30 ml (2 tablespoons) tomato paste
- Salt and pepper to taste
Preparation
Step 1
Add chicken, carrots, celery, onion, garlic, white wine, herbs de Provence, chicken broth, tomato paste to the pan, cover with water and simmer over medium heat for 2 hours.
2nd step
Remove the chicken, debone it, shred it and return half to the pan. Check the seasonings.
Step 3
Before serving, add cooked rice or already cooked pasta.
Serves: 4 – Preparation: 20 minutes – Cooking: about 5 minutes
Ingredients
- 500ml (2 cups) ground chicken
- 500 ml (2 cups) thin rice vermicelli
- 1 egg, yolk
- 90 ml (6 tbsp) barbecue sauce
- 1 package Vietnamese roll or spring roll rice paper
- Qs Ranch Sauce
Qs: oil for frying
Preparation
Step 1
Let the vermicelli rest in a bowl of hot water for 10 minutes.
2nd step
Then pat them dry, roughly chop them, and mix them in a bowl with the chicken, egg yolk, and barbecue sauce.
Step 3
Place a sheet of rice on the work surface and a damp cloth and moisten it by rubbing it with your fingers dipped in hot water.
Step 4
Once the rice paper is soft and slightly moist, place some of the prepared filling on one side of the rice paper, then fold it to the center, fold the sides and finish to form a tight roll. Repeat this for each sheet of rice.
Step 5
In a deep fryer or oil-bottomed pan, fry each roll for 2 to 3 minutes until crisp and golden.
Step 6
Place the rolls on a paper towel before tasting them, accompanied by the sauce of your choice.