Chicken Wrap on Asian
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the filling:
- 400 g chicken breast fillet (s)
- 100 g mushrooms, e.., mushrooms
- 1 clove garlic
- 1 piece (s) ginger, approx. 5 g
- 1 chilli pepper (s), red
- 3 spring onion (s)
- 1 teaspoon sesame seeds
For the marinade:
- 2 tablespoon mirin
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
For the sauce:
- 1 tablespoon mirin
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 100 ml chicken broth
- 2 teaspoons sugar, brown
To serve:
- leaves some romaine lettuce
Print Recipe
Pin Recipe Instructions
- Cut the chicken into small cubes. Mix the 2 tablespoons of rice wine, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil with the chicken cubes and marinate for about 2 hours.
- Make a seasoning sauce from the rest of the rice wine, the rest of the soy sauce, the rest of the sesame oil, the chicken broth and the sugar.
- Wash the mushrooms and cut into small pieces. Toast the sesame seeds in a pan. Peel the garlic and ginger, cut into small pieces with the chilli pepper and spring onions and then add to the sesame seeds with the chicken and the remaining marinade and fry. Add the mushrooms and fry briefly. Finally add the seasoning sauce and let it reduce.
- Wash the romaine lettuce leaves and use as a bowl for the meat when serving.
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