Crispy spring rolls with chicken and fragrant broth
Main course
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
This dish is a true explosion of flavors! Crispy spring rolls stuffed with chicken and poultry liver, accompanied by a fragrant broth with Asian notes. I often make this recipe for parties or special occasions, because it always impresses my guests. The preparation takes a little time, but the result is really worth it. The broth can be prepared in advance and the spring rolls assembled just before serving. A real delight!
Ingredients (17 ingredients)
-
Crousti
-
Poultry liver
-
2 Chicken breasts
-
0.5 Parsley
-
0.5 clove Garlic
-
5 g Ginger
-
0.5 Lemon(s)
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1 l Chicken broth
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Basil
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1 Star anise
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1 bâton(s) Lemongrass
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2 c. à soupe Rice vinegar
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2 c. à soupe Soy sauce
-
50 g Butter
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1 Pear(s)
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1 tête Broccoli(s)
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1 tête Cauliflower
Preparation (18 steps)
Preparation of the fragrant broth
In the Thermomix bowl, pour the chicken broth, star anise, 2 basil leaves, 10 g of chopped lemongrass, 5 g of chopped ginger, 1/2 clove of chopped garlic, soy sauce and rice vinegar. Heat everything for 20 Min./90°C/Stufe 1.
Quick cooking of the liver
Dip the raw liver in the simmering broth for 1 minute. Use tongs to gently remove it from the broth. Set aside the cooked liver.
Keeping the broth warm
Stop the Thermomix and cover the bowl. Reserve the broth until serving so that it stays hot.
Filtering the broth
Before serving, pass the broth through a chinois to remove the herbs and spices and obtain a clear and limpid broth.
Preparation of the stuffing
In the Thermomix bowl, mix together the chicken breast, the cooked poultry liver, a pinch of chopped parsley, 1/2 clove of chopped garlic and the rest of the ginger, finely chopped, for 15 Sek./Stufe 8. Scrape the sides of the bowl with the spatula.
Seasoning the stuffing
Add a zest and the juice of 1/2 lemon in the Thermomix bowl. Salt and pepper. Mix for 5 Sek./Stufe 3.
Preparation of the spring rolls
Brush a sheet of phyllo pastry with melted butter. This step is done manually.
Shaping the spring rolls
Incorporate the stuffing on the sheet of phyllo pastry and roll a long and thin spring roll. This step is done manually.
Baking the spring rolls in the oven
Bake the spring rolls at 170°C for 20 minutes. This step is done in the oven.
Turning the spring rolls
Turn the spring rolls halfway through cooking for a nice coloring. This step is done manually.
Cutting the spring rolls
Take the spring rolls out of the oven, cut them diagonally and prick them. This step is done manually.
Cooking the chicken skin
Grill the chicken skin in a pan without fat. This step is done in the pan.
Cooking time of the skin
About 1 minute on each side. This step is done in the pan.
Presentation
Pour the hot broth into the bottom of the bowl. This step is done manually.
Garnish
Garnish with a few slices of pear, 2 chive stalks and the boiled liver cut into carpaccio. This step is done manually.
Arrangement of the spring rolls
Place the spring roll sticks on top of the bowl. This step is done manually.
Finishes
Sprinkle with chopped crispy chicken skin, broccoli and grated cauliflower. Salt. This step is done manually.
Service
Using a gravy boat, pour a little hot broth when serving. This step is done manually.
Finished cooking? Great! 🎉
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Created by
Camille Faure
5
Rezepte
0
Kochbücher
Allergens
- Gluten
- Soy
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