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Chicken soufflé is as airy as a cloud! Children, not having time to eat, are already asking for a supplement!

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Of all the meats in my family, chicken is the most commonly eaten. And I have already broken my head how to cook it and it is healthy, tasty, and not beaten.

I'm experimenting again. But it turned out to be a wonderful dish. I recommend that you try it too - it turns out very tasty!

Ingredients: 

  • 600 g chicken fillet;
  • 1 carrot;
  • 300 g of cauliflower;
  • 1 st. l. butter;
  • 200 ml of milk;
  • 2 eggs;
  • 2 tbsp. l. wheat flour;
  • 2 tbsp. l. vegetable oil for greasing molds;
  • salt and pepper to taste.

You will also need two bowls: in one you will grind the ingredients of the soufflé, and in the other you will transfer to mix later. If you have a blender with a bowl, you will only need one bowl.

How do I make airy chicken breast soufflé: 

I cut the peeled carrots into slices and put them in a saucepan. I divide the cauliflower into inflorescences and throw it there. Pour a small amount of boiling water so that the vegetables are completely covered, add salt. Boil until soft under the lid.

Then I drain the water and cool the vegetables a little. Then I add butter to them and beat with a blender until a puree is obtained. I spread the vegetable puree in a large bowl.

Now I grind chicken fillet without skin. Please note that you need fillet, not minced meat. I add the finished homogeneous mass to the vegetables.

And it remains only to beat the eggs with milk and wheat flour. When the mass becomes lush and a cap of bubbles forms on its surface, I pour it into the vegetables and chopped fillet. I mix everything, salt, pepper and pour it out, lay it out in molds, which I previously greased with vegetable oil.

Instead of molds, I took heat-resistant half-liter cups. This presentation was to the taste of my family. The children were generally delighted and called the chicken soufflé “tea”.

I bake in a preheated oven at 200°C. 30 minutes is enough, and you will see how the soufflé becomes airy and literally “crawls out” of the molds. And a ruddy appetizing crust will appear on top.

It's a lot of fun to make this soufflé with the kids - they love how light and easy it is to make. In fact, describing the recipe takes even longer than preparing chicken soufflé.

Just keep in mind that it must be served immediately on the table as soon as it is cooked. As soon as it cools down, it will begin to settle and it will not work effectively.

And what do you cook from chicken fillet? Particularly interested in dishes for children))

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