Chicken scallop is very often used in various cuisines of the world, mainly French and Korean. It is prepared in various ways, before this it is only necessary to soak the product in water or pour over boiling water, and then remove the film.
Prepared chicken scallop can be fried, boiled, salted and so on. Julienne or salads are often cooked with this product. It goes well with onions, carrots, asparagus. To their taste, scallops resemble mushrooms; they look beautiful in a dish. One drawback of this offal is that it is very difficult to find on sale.
Chinese Scallop Snack
This dish has a spicy taste. It is well suited as a snack for various alcoholic drinks, and will also serve as an additional decoration of the festive table.
Cooking
Ingredients: five hundred grams of chicken scallops, two hundred grams of carrots, two onions. As well as one pack of seasoning for Korean carrots, vinegar and vegetable oil.
Chicken scallops, the preparation of which does not take much time, are first washed, poured with boiling water and cleaned from film. They are boiled for about thirty minutes, salted when they are softened. Hot scallops cut into strips. Grate the carrots, chop the onion, passer all for a few minutes. Scallops are mixed with vegetables, vegetable oil and vinegar, seasoning is added. You can also add soy sauce to this dish.
Scallops in sour cream
Ingredients:
- ten chicken scallops;
- one onion;
- one glass of white wine;
- one and a half tablespoons butter;
- one spoonful of flour;
- half a glass of milk and cream.
As well as fifty grams of grated cream cheese, salt and spices.
Chicken scallops, the recipe for which we are considering, are washed and cleaned. Wine is poured into a pan, put onions and scallops in it, and boiled for ten minutes. Then the scallops are pulled out and chopped. Melt the butter in a pan, add the flour and fry it for two minutes. The dishes are removed from the stove, milk and wine are added. The pan is again set on fire and cooked until the mixture thickens. Then they put scallops, onions, salt and spices, mix, cook for another minute and remove from heat. Serve the scallop in portioned plates, pour cream on top and sprinkle with cheese.
Chinese Scallops
Ingredients: one hundred and fifty grams of dry white wine, five hundred grams of chicken scallops, one hundred grams of parsley and onion greens, fifty grams of soy sauce, three celery stalks, three bell peppers, juice from one lemon, one leek. As well as two carrots, one tablespoon of honey, one clove of garlic, sesame oil and cream to taste, salt and spices, chili peppers.
First, scallops, the recipe for which is very original, are washed and boiled for half an hour in salted water. Sauce, honey, lemon juice and wine are combined in a bowl, dried scallops are added and stewed for half an hour on low heat. Striped vegetables are fried in sesame oil. If there is no such oil, you can use any vegetable. Vegetables are added to the scallops, mixed and stewed for a few more minutes. At the end of cooking, add butter. Ready chicken scallop with vegetables is transferred to the dish and served cooled.
Chinese soup from this product
Ingredients:
- four hundred grams of chicken meat;
- five hundred grams of chicken scallops;
- one bag of frozen vegetable mix ;
- half a glass of rice;
- Bay leaf;
- greens;
- salt and spices to taste.
First, the scallop is washed and cooked for three hours. Forty minutes before cooking, they begin to cook the chicken broth, not forgetting to remove the foam. In a pan with scallops add two tablespoons of vinegar. Over time, the scallops are removed and transferred to the broth. The washed rice is placed in a boiling broth. Vegetables are previously thawed and added to the pan. Five minutes before the end of cooking, salt and spices, bay leaf and chopped greens are added.
Fried scallops
Ingredients: six hundred grams of chicken scallops, as well as two glasses of rice, three onions, two tomatoes, four cloves of garlic, four tablespoons tablespoon butter, two tablespoons of tomato paste, one spoonful of teaspoon and coriander, curry and sugar. And also a pinch of turmeric and cardamom, nutmeg, one hot chili pepper, a slice of ginger, one star anise star, one stick of cinnamon, salt.
Scallops are washed and boiled in a liter of water for half an hour. Chop garlic, ginger and chili, dice onions and tomatoes. Onion is fried in oil, then chili, ginger, garlic, zira, nutmeg, curry and coriander, pepper and turmeric are added. Scallops are put in this mass and fried for five minutes. Then the dish is salted, several tablespoons of broth, tomatoes, tomato paste and sugar are added. The mixture continues to simmer another fifteen minutes.
Served with rice and spices. To do this, fry rice in oil in a frying pan, cinnamon and star anise, salt, add one glass of boiling water and cook for ten minutes, covering it with a lid. The finished dish is served hot, decorated with a sprig of parsley.