Cyril Lignac’s chicken stock recipe

Emblematic specialty Vietnamese cuisine, spring rolls are also nicknamed imperial roll, nem rán, ch? giò or fried spring roll. In short, whether it’s chicken, shrimp, or vegetables, egg rolls along with sweet and sour sauce, it is also eaten with lettuce leaves and mint. They are appreciated as a starter or with side dishes of salad or rice.

Nothing could be simpler to breed them at home. Just bet on the right ingredients and follow the chef’s advice. It was Cyril Lignac who recently published his method make homemade spring rolls always.

How to make Cyril Lignac’s chicken broths?

Preparation time: 20 minutes
Cooking time: 6 minutes
For 4 people

250 g of chicken breast
1 carrot
1 onion
50 g of button mushrooms
125 g bean sprouts
50 g of mango bean vermicelli
3 tbsp. soy sauce
1 egg
16 rice cakes
1 tablespoon. teaspoon tapioca flour or cornstarch
1 beer
A few lettuce leaves
A few mint leaves
1 lime juice
1 tablespoon. teaspoon nuoc mam sauce
Sugar
Sunflower oil

Cut the chicken breasts into small pieces. Chop peeled carrots, onions, washed mushrooms using a small chopper. Cut the bean sprouts in half. Bring a pan of water to the boil, then reduce the heat to low, soak the mung beans, leave for 10 minutes, then drain and cut into 3cm lengths. In a salad bowl, mix chicken, carrot, onion, mushroom, bean sprouts, vermicelli, soy sauce and egg.

In a sufficiently large bowl, pour hot water with a little beer, which allows the rice cakes to rise well. In a small bowl, mix the tapioca flour with a little water, set aside. Place a cloth on the work surface, dip the first rice cake in the water-beer mixture and place it on the cloth, collect a tablespoon of the meat mixture and place the cake in the center of the bottom of the baking dish. pancake edge. Bend the right and left edges towards the center and start rolling without crushing. Towards the end, dip your index finger into the tapioca flour – water mixture and coat the tip of the pancake to stick, finish rolling.

Pour oil to a height of 3 cm in a wok-type pot or pan, heat it, put the napkins, cook for 2 minutes without touching them or touching each other. This operation is pre-cooking, you have to turn them and then remove them from the food. They should not be gold. Leave to cool on a plate lined with absorbent paper for a few minutes.

While the spring rolls are cooling, mix the lemon juice, nuoc mam sauce and sugar in a small bowl. Keep aside. Dip the noodles in the cooking so that they brown for another 3 minutes, drain again on a plate with a paper towel and it should be crispy. On plates, with lettuce leaves and mint, fill ramekin with sauce, place spring rolls side by side.

Various spring roll recipes

If Cyril Lignac provides his recipe for chicken stock, there are many possible alternatives. This is how we find the preparations spring rolls with vegetablesbut also with shrimp, fish, tofu, duck confit, crab, pork, tuna… For more festive dishes, some even start making nems with foie gras or more greedy. chocolate spring rolls. This sweet version is ideal to tempt all gourmands, especially by adding nuts, almonds or pieces of fruit such as bananas or strawberries.

In which spring rolls recipe will you start Also discover the recipe for Pasta Carbonara.

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