Today we will tell you how chicken soufflé is made. We will cook it in the oven and in the slow cooker.
Making a souffle of chicken breasts in a slow cooker
To prepare a delicate and nutritious souffle in such a modern kitchen appliance as a crock-pot, we need:
- fat cream - about 100 ml;
- boiled chicken fillet - about 700 g;
- large onion - 2 pcs.;
- medium eggs - 2 pcs.;
- salt, pepper and other spices - add to taste.
Cooking basics
Before making soufflé from chicken breasts, you need to prepare the base. Onions are peeled and then cut into large cubes together with boiled fillet. Eggs are divided into proteins and yolks. Poultry, fat cream, spices, onions and yolks are placed in a blender bowl. All ingredients are mixed until smooth. Separately, beat chilled proteins to persistent peaks. Finally, all products are combined and thoroughly mixed.
Heat treatment of the product
After obtaining a lush and homogeneous meat mass, it is laid out in a multicooker bowl, which is pre-lubricated with cooking oil or vegetable fat. Soufflé from chicken breasts is cooked in the "Stew" mode for 40 minutes. During this time, the product grasps well.
Serve the dish to the dining table
After preparing the souffle, it is immediately removed from the device’s tank and served to the table. If you keep it aside for some time, it will settle and become not as beautiful as after extinguishing. Serve the finished product together with a cup of sweet hot tea.
Making a chicken breast souffle in the oven
In addition to the slow cooker, this dish is often cooked in the oven. In this case, you will need a little more time.
So, to prepare a delicious and tender chicken souffle, we need:
- high fat butter - about 30 g;
- chicken breast boiled in salt water in advance - 2 pcs. 400 g each;
- white wheat flour - a pinch;
- large raw egg - 1 pc.;
- cream 10% - about 150 ml;
- fat sour cream - about 50 ml.
Making the foundation
Before you cook soufflé from chicken breast in the oven, you should make a lush and airy meat base. To do this, chilled poultry fillets are peeled and boiled until tender, removing the resulting foam from the broth. After boiling water, the fire is reduced to a minimum and the meat product is boiled for 40 minutes.
Separately, fry the wheat flour in butter. Hot low-fat cream is gently poured into the resulting mass in a thin stream. All products are thoroughly mixed so that not a single lump remains. The boiled fillet is chopped into small pieces and ground in a blender at the highest speed.
Minced chicken is added to a creamy flour sauce and beat well. After that, the egg whites are separated and whipped into a strong foam. Transfer it to the meat mass and mix well.
Baking process
Molds intended for soufflé are oiled and poured into the meat base. Sour cream is mixed with yolk and greased the upper part of the cake mix. The oven is heated to 180 degrees, and then placed in it filled molds. Souffle is baked for 25 minutes.
Finished products are served to the table in a hot condition.
Useful Tips
You can cook chicken soufflé at home using a double boiler or a water bath. To do this, use high molds. They are filled with meat base and put in a saucepan with boiling water. In this case, the liquid should cover the forms in 2/3 parts. Souffle should be cooked on low heat with the lid closed. The seized dish is sprinkled with pomegranate seeds and served to the table.