Boiled chicken with spinach sauce, chili
Ingredients
Features
Description
In a saucepan with water, put the coriander, pour the lemon juice, salt and boil over high heat. Add the chicken, close the cover and cook over low heat for an hour. Collect several small neat leaves for serving spinach, remaining spinach boil for a couple to emerald-green, fold in a colander, let it cool, squeeze and chop. Fillet, remove from the pan, cool and slice across the grain into slices half a centimeter thick around. Mix in a bowl of chili, soy sauce and mirin. Whole spinach leaves lay on a plate on each leaf, place a piece of fillet on top — a tablespoon of cooked spinach. Sprinkle with chili sauce and mirin.
Translated by site: wday.ru
