Chicken Quenelles
Kids will really love these quenelles. They're great for a light diet, too. You can serve them with a sauce: stir 2–3 tablespoons of the cooking broth into 50 g of sour cream and add spices (I use ground French herbs with salt). Stir until smooth. If you like, you can mix some cooked rice into the chicken.
Cooking method
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Step 1:
Gather the ingredients.
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Step 2:
Cut the crusts off the bread.
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Step 3:
Pour milk over the crumb and let it soak for 2–3 minutes.
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Step 4:
Put the ground chicken, egg, flour, the milk-soaked piece of bread, salt, and pepper into a blender.
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Step 5:
Blend the mixture until smooth.
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Step 6:
Bring water to a boil in a pot with a pinch of salt. Scoop up small amounts of the mixture with a tablespoon and drop them into the boiling water.
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Step 7:
Cook the quenelles for about 7 minutes until done. They're ready when they float to the surface.
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Step 8:
Lift the quenelles out of the broth.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine semolina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- White bread - 273 kcal/100g
- Ground chicken - 143 kcal/100g
