DE  TR  EN

GAZİ RECIPES & FOOD VIDEOS

Chicken rolls "surf & turf" Asian style with pak choi
and herbal rice

Difficulty Level

ingredients for 6-8 portions

  • for the chicken rolls

    100 g shrimp (without heads and shells, gutted)
    100 g GAZİ White Cheese Classic 55%
    3 tbsp fresh coriander
    1 piece ginger, about the size of a walnut
    1 egg white
    1 tbsp sweet chili sauce
      Salt and freshly ground black pepper
    8 chicken cutlets, about 80-100 g each
    2 tbsp peanut oil
    100 ml poultry stock
    50 ml of orange juice
    50 ml soy sauce
    2 tbsp fish sauce
  • ingredientes for rice and vegetables

    1 stalk lemongrass
    3 kaffir lime leaves
    250 g basmati rice
    4 tbsp peanut oil
    500 g of pak choi
    1 dash soy sauce
    1 dash fish sauce

  • Preparation

    1. For the chicken rolls, rinse the shrimp and dab with kitchen paper. Cut the cheese into coarse pieces. Cut the fresh coriander roughly. Peel and grate the ginger. Process the shrimp, cheese, coriander, half of the ginger, egg white, chili sauce, and one pinch each of salt and pepper in the food processor for 20 seconds, until finely chopped. Add this to a disposable pastry bag or a small bowl and place in the fridge.

    2. Blot the cutlets dry with kitchen paper, place them in a fresh food bag one at a time, and evenly flatten them with the flat side of a meat tenderizer and place them on a piece of clingfilm. Pipe or spread a strip of the shrimp paste down the middle of the cutlet. Roll the meat using the clingfilm to form roulades and tighten the side ends. Wrap each roll with aluminium foil and twist the ends. Cook the chicken rolls in the steamer at 100°C or in the steamer of a large pot for 25 minutes. 

    3. Meanwhile, strike the lemongrass with a heavy knife handle. Heat 2 tbsp of peanut oil in a pot and fry the remaining ginger, lemongrass and lime leaves over medium heat for 3 minutes. Add the rice with double the amount of water, bring to the boil, cover and simmer the rice for 10-12 minutes until the water is completely absorbed.

  • 4. In the meantime, wash the pak choi, shake it dry and cut the leaves into strips, separating leaves and stalks. Let the chicken rolls rest for 5 minutes, then unwrap them from the foil and dab with kitchen paper. Heat 2 tbsp oil in a frying pan and fry the meat over high heat until golden brown, about 2-3 minutes. Heat the remaining oil in a second pan and fry the pak choi stalks for 2 minutes. Add the leaves and cook for 1 minute. Season with soy and fish sauce.

    5. Deglaze the chicken rolls with orange juice, poultry stock and soy sauce and boil lightly. Season with fish sauce. Cut the rolls in half on a bias.

    6. Spread basmati rice and pak choi on each plate, place the halved chicken rolls on the rice, and drizzle with the orange sauce. Serve.

[Translate to Englisch:] Teaser

Recipe Teaser

Recipe of the month

Every month a recipe is named
 recipe of the month. 
Come back every month & cook with GAZİ.


OTHER RECIPES

Difficulty Level
Veggie
Glutenfree
Lactose free
Low Carb

|

Main course

Mac and cheese with kashkaval semi-hard cheese

|

Main course

colourful oriental bowl

|

Main course

Spinach salad with sheep cheese, mango and honey mustard dressing

|

Main course

Courgette salad with grilled nectarines and grill cheese

|

Main course

POTATO PANCAKE BURGERS WITH GAZİ GRILL AND PAN CHEESE WINTER Edition

|

Main course

Halloumi, lamb and tomato casserole

|

Main course

GAZİ grill cheese winter edition – colourful salad

|

Main course

|

Main course

Beetroot and millet bowl with GAZi natural halloumi

|

Main course

Turkish yufka with yogurt sauce and minced meat filling / siron

|

Main course

Minced beef pie with puff pastry

|

Main course

Minced beef and chickpeas with white cheese

|

Main course

Hasselback sweet potatoes with avocado and cucumber yoghurt dip

|

Main course

Baked white cheese with lemon, thyme, olives and red onions

|

Main course

Panzanella salad with grill cheese

|

Main course

Aubergine and lentil fusilli with veggie chicken and GAZİ grill cheese

|

Main course

Pide with spinach and minced meat

|

Main course

Oriental sweet potato slices with yoghurt and mint sauce and pomegranate seeds

|

Main course

Herb frittata with goat cheese, zucchini and peppers

|

Main course

|

Main course

Chicken quesadilla with guacamole and white cheese

|

Main course

Asian winter bowl with coriander and feta topping

|

Main course

Shakshuka with Tulum cheese

|

Main course

Grilled ćevapčići with GAZİ grill and pan cheese and ajvar / Sally’s grill

|

Main course

Falafel burger with GAZİ grill and pan cheese

|

Main course

Sucuk Burger Deluxe / Simit Burger Bread

|

Main course

Roasted oriental cauliflower with blood orange, saffron aioli, walnuts, mint and goat cheese

|

Main course

Pasta salad with fresh herbs and cucumbers and a spicy citrus vinaigrette

|

Main course

Baked sweet potatoes with minced meat & goat's cheese

|

Main course

Fiery grill cheese burger with chili sauce

ENTFACHE DAS
FEUER
Auf Gazi.de
bleiben
Back to Top