Chicken fillet with egg

1 serving


wash the tomatoes, put boiling water on and peel off. cut into wedges and lay in a semicircle on the middle of a plate or small dish. cut the boiled chicken fillet into thin slices and place beautifully on tomato wedges. put mushrooms in warm water for 30 minutes, squeeze and cut off hard legs. boil hard-boiled eggs, pour cold water, clean from shells, cut across into two parts and remove the yolks. finely chop the spring onions. in a wok or frying pan, heat 1 tablespoon chicken fat and lightly fry the chopped spring onions in it. put the onion to the yolks, add the ground pepper and salt to taste, rub until homogeneous and stuff half the eggs with it. place the stuffed halves of the eggs in a row on the side of the chicken fillet slices with tomato wedges. Peel the cucumber and cut into circles, cut the beets into crescents with a curly notch. put 1 circle of cucumber on each half of the stuffed egg, and a crescent of boiled beets on top. place mushroom hats in a semicircle on the other side of chicken meat slices, and put a crescent of boiled beetroot in each hat. Pour chicken broth, soy sauce and rice wine into a wok or pan, add salt and bring to a boil. dilute the corn starch in a small amount of cold water and, carefully rotating the pan, pour into a thin stream. warm for 1-2 minutes until the starch taste disappears, then add melted chicken fat (2 tablespoons). lightly drizzle over the dish, garnish with green salad leaves and cooked beetroot crescents.