Kitchens of the world Food calories Cookery Books Kitchen goods

Chicken steam knels

Cooking recipes / Second-course recipes / Meat dishes / Bird

Poultry meat is used in therapeutic nutrition. In poultry less than in beef, connective tissue, bird fats are low-melting, contain more essential polyunsaturated fatty acids and are more easily absorbed, chicken meat is easily digested. Gentle steaming is also essential for dietary nutrition. Steamed chicken knels combine the advantages of chicken meat and the method of steaming, so chicken knels are great for a therapeutic and dietary menu.

chicken fillet - 500 g, wheat bread - 75 g, milk - 300-350 g, or cream - 300-350 g, butter - 25 g, eggs - 2-3 pcs., salt to taste

How to make chicken knels: Soak white bread in milk and squeeze. Pass the chicken fillet twice through a meat grinder with a small lattice along with the prepared bread, add softened butter, egg yolks and salt. Mix well. At the end, introduce the whipped proteins into the thick foam and gently mix. Mix the mass well, form small balls and steam the chicken knels.