These steamed cutlets are juicy, tender and dietary. Thanks to bay leaves they are mouth-watering and fragrant. The cabbage leaves on which the cutlets are placed are soaked in meat juices and are a pleasant addition to this dish.
Pick your recipe
You will need
- - bay leaves - 3 pcs;
- - pepper; salt - 0.5 tsp;
- - boiled rice - 150 g;
- - large onion - 100 g;
- - chicken breast - 600 g.
Instruction manual
1
Remove the skin from the chicken breast, cut out all the bones. Pass the meat through the meat grinder.
2
Put in a blender bowl pre-peeled large chopped onions, peppers and salt. Pour in water. Beat the mixture until smooth.
3
Pour the onion mass into the minced chicken. Stir and add boiled rice. Mix well again. At the output, we get soft and sticky chicken stuffing - what you need.
4
Pour boiling water into the stewpan, put 3 bay leaves in it. Install the special steam insert.
5
Wash the cabbage leaves, slightly salt on one side. Salt side down and place them on the insert.
6
Lubricate your hands with vegetable oil, or just moisten with water. Make flattened identical balls out of the minced meat and place them on the cabbage.
7
Close the pan tightly and turn on a large fire. When the water boils, reduce the heat to a minimum. Cook the patties for about 40 minutes. Serve chicken steaks with cabbage.
Useful advice
You can not use cabbage in the recipe and do not put rice in minced meat. But then soak a slice of loaf without peels in the onion mass. Then whisk everything well and mix with minced chicken. Otherwise, the cutlets will be dry.