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Chicken roulade on egg rice

Category Noodles, rice, potatoes & legumes

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  • 40 minutes
Chicken roulade:
  1. 1 small red chili
  2. 1 clove of garlic
  3. 50 ml soy sauce
  4. 4 tbs cider vinegar
  5. 2 tbs honey
  6. 6 thin chicken schnitzel (approx. 80 g each)
  7. 30 g piece of Parmesan
Egg rice:
  1. 2 carrots
  2. 1 red bell pepper
  3. 2 spring onion
  4. 250 g basmati rice
  5. 400 ml vegetable broth
  6. 2 eggs

1. For the marinade, clean and finely cut the chili, peel and finely cut the garlic. Add the soy sauce, vinegar and honey and mix.

2. Brush the chicken schnitzel with marinade and marinate for approx. 30 minutes.

3. Clean and dice the carrots and bell peppers. Clean the white part of the spring onion and cut into approx. 4 cm long pieces. Cut the green part into fine rings. Thinly cut the Parmesan into sticks.

4. Add the diced vegetables, spring onion rings, rice and broth into the pot.

5. Remove the chicken schnitzel from the marinade (keep the marinade), spread the spring onion pieces and Parmesan sticks across the schnitzel, roll up tightly and fix with toothpicks.

6. Place the roulades in the sieve insert. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area.

7. At the end of cooking time, remove the sieve insert. Switch to high level and fold whisked eggs into the hot rice, season with 1-2 tablespoons of marinade. Roast until the eggs are solidified.

8. Serve the egg rice with the chicken roulades.

This recipe has been tested and approved by AMC.

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Cooking method

Cooking

suitable for controlled coooking

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