Chicken Broth with Pancakes
by Editorial Staff
Chicken broth with pancakes is a simple and budget first course recipe. It will be delicious if you make a good chicken stock, and the chicken fillet pancakes are a great addition to it.
Ingredients
- Chicken broth – 300-400 ml
- Thin pancakes – 2 pcs.
- Chicken fillet – 1/2 pc.
- Greens (dried or freshly chopped) – 1 tbsp or to taste
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
Directions
- Pass the chicken fillet through a meat grinder or grind with a blender. Season the minced meat with salt, pepper and mix. If the minced meat is thick, you can dilute it a little with water. Spread out the pancake, grease the surface of the pancake with a thin layer of minced chicken. Roll up the spring roll. Do the same with the second pancake. Then cut both pancakes into small roll pieces. Due to the raw minced meat, the rolls will not unfold.
- Heat oil in a skillet. Fry pancake rolls on all sides over medium heat until golden brown. Minced meat should be spread in a thin layer so that it has time to fry until tender during this time. Arrange the minced chicken pancakes on the plates. Heat the chicken broth. If necessary, salt and pepper. Add dried or chopped fresh herbs. Boil.
- Pour the hot broth into plates with pancakes. Chicken broth with pancakes is ready. Fried pancake rolls do not soak in the broth and do not unfold.
- Enjoy your meal!
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