The chicken handle is a classic of street meals in Chile and, although it is also sold in Sushi establishments, its consumption in the subway stations, the corners and in the street in general, since it is cheap and Easy to eat. In general, it is wrapped with kraft paper or absorbent and eats like an empanada. Its preparation is quite spectacular because it is done in several parts, but it is totally worth it, since the taste is exquisite; This will also depend on the ingredients you use for this appetizer. The key to making a good chicken handle is the ingredients. Normally, the hand roll wraps in a layer of sushi rice, that is, a short and wide grain rice (although any rice serves) washed very well and several times to eliminate the starch that the grains bring almost completely. To this rice, once cooked, rice vinegar (or apple vinegar), salt and sugar is added. We recommend you get a bamboo mat for sushi, this will make it easier to wind the roles. The fillings are simple, a scorn breast to the pan, cut chives and cream cheese, sometimes versions with mushrooms, kanikama (crab), are found, kanikama (crab), corn grains and vegetable options. They usually eat with soy sauce or bittersweet sauce. If you dare to prepare them, in recipesgratis we show you how to make chicken handle step by step.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to do chicken handle: |
| For the rice :: 1 cup of rice 4 tablespoons of rice vinegar or apple 2 tablespoons of sugar 1 teaspoon of salt | For the filling :: 1 chicken breast 4 Nori 1 handle sheet grams) 3 eggs 250 grams of panko or breadcrumbs 250 milliliters of fry |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to do chicken handle:
1. Lave the rice very well until the water is transluized. You can leave the grains in a strainer and submerge them in a bowl with water, rinse them and change the water until they are very clean.
2. In a pot over medium heat, add the rice with the same amount of water. Thus, to cook the rice for sushi and hand roll, you will need to maintain this proportion: 1 cup of rice = 1 cup of water.
3. When the water has dried, remove the pot from the fire, pass the rice to a bowl and add the vinegar, the sugar and the salt, mix everything very well and reserve covered.
4. cut the breasts into thick strips, splash and heat a tablespoon of oil in a pan.
5. Sote the chicken until it is well cooked, you can add butter and garlic to enhance the taste. Take advantage and cut the cream cheese into thick strips; If you are not so solid, leave it a few minutes in the freezer or use a pastry sleeve.
6. extend the mat and leave a bowl with water nearby to wet your hands, this helps the rice not stick. Spread a thin layer of rice over a Nori algae, leaving a space of 3 centimeters on the upper edge.
7. Turn the algae, leaving the rice underneath, and place the chicken, the cream cheese and the chives in the part of the algae that has no rice.
8. begins to roll the chicken handle wrapping the ingredients with the algae.
9. give it a cylinder shape with the help of the mat or what you are using.
10. Be sure to press well every time the Hand Roll enrolls so that it sticks well and does not disarms.
11. Once you have the rice roles made, prepare some plates with the flour, another with the beaten eggs and another with the Panko. And each role passes through the 3 ingredients.
12. Heat oil in a pan and fry each chicken handle for approximately 3 minutes on each side, or until they are well golden brown.
13. If hand rolls while they are still warm, with paper around and soy sauce or bittersweet sauce. As you can see, the chicken hand roll recipe is somewhat laborious, but the result is totally worth it. Other similar recipes are:- meat sushi and bacon
– Salmon sushi
