Chicken Pockets in Sweet Sauce with Nuts
Appetizers • European
Description
Chicken Pockets in Sweet Sauce with Nuts
Ingredients
- Olive Oil 2 tablespoons
- Sugar 2 tablespoons
- Leek 1 piece
- Green Butter 8 pieces
- Canned Baby Beets 5 oz
- Rice Paper 16 pieces
- Chicken fillet 2 pieces
- Soy Sauce 1 tablespoon
- Apple Cider Vinegar 0 fl oz
- Pistachios 0 oz
- Walnuts 0 oz
Step-by-Step Guide
Step 1
Toast the nuts in the oven until golden brown.
Step 2
Cut the leek into long thin strips, keeping the 8 most beautiful and sturdy ones aside, and finely chop the rest.
Step 3
Cut the chicken fillet into strips and sauté in oil, add the finely chopped leek, then the beans, soy sauce, sugar, and vinegar, and simmer for about 5 minutes, adding the nuts at the very end.
Step 4
Blanch the leek strips in boiling water.
Step 5
Stack 2 sheets of rice paper together for added strength, dip them in water, and immediately place them on an oiled plate.
Step 6
Using a tablespoon, place the filling in the center of the paper and fold it into a pouch, securing the ends with a strip of leek.
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