Chicken scallop - a delicacy in different cuisines of the world

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chicken scallop is very often used in various cuisines of the world, mainly French and Korean. It is prepared in various ways, before that, you only need to soak the product in water or pour boiling water over it, and then remove the film.

Prepared chicken scallop can be fried, boiled, s alted and so on. Julienne or salads are often prepared with this product. It goes well with onions, carrots, asparagus. Scallops taste like mushrooms, they look beautiful in a dish. One downside to this by-product is that it is very hard to find commercially.

Chinese style scallop snack

This dish has a savory taste. It is well suited as an appetizer for various alcoholic drinks, and will also serve as an additional decoration for the festive table.

Cooking

Ingredients: five hundred grams of chicken scallops, two hundred grams of carrots, two onions. And also one pack of seasoning for Korean carrots, vinegar and vegetable oil.

Chicken scallops, cookingwhich does not take much time, are first washed, doused with boiling water and cleaned of the film. They are boiled for about thirty minutes, s alted when they soften. Hot scallops cut into strips. Grate the carrots, chop the onion, sauté everything for a few minutes. Scallops are mixed with vegetables, vegetable oil and vinegar, seasoning is added. You can also add soy sauce to this dish.

Scallops in sour cream

Ingredients:

• ten chicken scallops;
• one bulb;
• one glass of white wine;
• one and a half tablespoons of butter;
• one spoonful of flour;
• half a glass of milk and cream each.

And fifty grams of grated cream cheese, s alt and spices.

Chicken scallops, the recipe for which we are considering, are washed and cleaned. Wine is poured into a saucepan, onions and scallops are put in it and boiled for ten minutes. Then the scallops are taken out and crushed. Melt the butter in a frying pan, add the flour and fry it for two minutes. The dishes are removed from the stove, milk and wine are added. Put the pan back on the fire and cook until the mixture thickens. Then scallops, onions, s alt and spices are put there, mixed, boiled for another minute and removed from heat. Chicken scallops are served in serving bowls, topped with cream and sprinkled with cheese.

Chinese scallops

Ingredients: one hundred and fifty grams of dry white wine, five hundred grams of chicken scallops, one hundred grams of greensparsley and onion, fifty grams of soy sauce, three stalks of celery, three bell peppers, juice from one lemon, one leek. And also two carrots, one tablespoon of honey, one clove of garlic, sesame oil and butter to taste, s alt and spices, chili pepper.

First, chicken scallops, the recipe for which is very original, are washed and boiled for half an hour in s alted water. Sauce, honey, lemon juice and wine are combined in a bowl, dried scallops are added and stewed for half an hour over low heat. Sliced vegetables are fried in sesame oil. If there is no such oil, you can use any vegetable oil. Vegetables are added to the scallops, mixed and stewed for a few more minutes. At the end of cooking add butter. Ready chicken scallop with vegetables is transferred to a dish and served cool.

Chinese soup from this product

Ingredients:

• four hundred grams of chicken meat;
• five hundred grams of chicken scallops;
• one bag of frozen vegetable mix;
• half a cup of rice;
• bay leaf;
• greens;
• s alt and spices to taste.

First, the chicken scallop is washed and boiled for three hours. Forty minutes before readiness, they begin to cook chicken broth, not forgetting to remove the foam. Add two tablespoons of vinegar to the pot with the scallops. After the lapse of time, the scallops are taken out and transferred to the broth. The washed rice is put into the boiling broth. Vegetables are pre-thawed and added to the pan. Five minutes before the end of cooking, s alt and spices, bay leaves and chopped herbs are added.

Fried scallops

Ingredients: six hundred grams of chicken scallops, as well as two glasses of rice, three onions, two tomatoes, four cloves of garlic, four tablespoons of butter, two tablespoons of tomato paste, one teaspoon of tea cumin and coriander, curry and sugar. And also a pinch each of turmeric and cardamom, nutmeg, one hot chili pepper, a piece of ginger, one star anise, one cinnamon stick, s alt.

Scallops are washed and boiled in a liter of water for half an hour. Garlic, ginger and chili are chopped, onions and tomatoes are cut into cubes. Onions are fried in oil, then chili, ginger, garlic, zira, nutmeg, curry and coriander, pepper and turmeric are added. Scallops are placed in this mass and fried for five minutes. Then the dish is s alted, a few spoons of broth, tomatoes, tomato paste and sugar are added. The mixture continues to simmer for another fifteen minutes.

Served with rice and spices. To do this, rice, cinnamon and star anise are fried in a pan in oil, s alted, one glass of boiling water is added and cooked for ten minutes, covered with a lid. The finished dish is served hot, garnished with a sprig of parsley.