For the Nems:
- 3 chicken breast
- 200 g cooked roasted shrimp
- Mint chiselled
- 200g of fresh soybean shoots
- 1 yellow pepper
- 2 carrots
- 1 tbsp soy sauce
- Colza oil
- lemon juice
- Fresh ginger
- 10 leaves of rice
For the sauce Nems:
- 2 tbsp Nuoc Mam Sauce
- 8 cs of water
- 1 tablespoon sugar
- 1 tsp garlic
- 1/2 tsp hot pepper
Step 1: Brown the 3 chicken breasts in a non-stick frying pan.
Wash and peel the pepper, and the carrots into mini sticks.
Step 2: In a salad bowl, combine soybean shoots, shrimp, chopped mint, peppers and carrots, add chilled chicken breasts and cut into strips. Drizzle with 1 tbsp soy sauce, 1 tbsp rapeseed oil, 1 drizzle of lemon juice, and add finely chopped fresh ginger (equivalent to 3 cc).
Step 3: Set the oven to preheat to 200 ° C.
In a dish filled with lukewarm water, make the rice leaves soften (1 at a time). Remove it gently, put it briefly on a cloth to absorb the surplus water, and place on a work surface or a plate to fill it.
Step 4: Garnish in length (keep margin on the sides), regularly and then roll as follows – make a first turn with maximum tightening without tearing the wafer, then bend each end, so as to be able to finish rolling Just roll it on itself to the end of the dough.
Step 5: Place the Nems on a plate or in a baking dish and brush them with a hint of colza or cooking oil type Isio 4. Bake for 20/30 minutes, turning every 5 / 10 minutes for the rice leaf to harden on and under. If water forms in the dish, empty it, or open the oven door to allow it to evaporate (the water will soften the rice leaf)
Step 6: Meanwhile prepare the sauce by mixing water, Nuoc Mam sauce, sugar, vinegar, chilli and garlic in a bowl, and heat for 1/2 min. Place in the fridge.
Once the Nems are ready to serve with salad leaves and sauce!
Enjoy your meal😋
One and a quarter cups of white rice ·
One pound boneless and skinless chicken breast ·
Three cups of chicken soup ·
*One medium sized onion, chopped ·
Two teaspoons of vegetable oil ·
6-ounce of tomato paste
1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.
2. Cut the chicken into small cubes and add to the mixture
3. Add the tomato paste and then chicken soup in succession, simmer the mixture.
4. Cover pan and decrease the heat to low.
5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.
- Oil — 3 tablespoons
- Chicken, cut into pieces — 2 1/2 pounds
- Onion, chopped — 1
- Bell peppers, chopped — 2
- Garlic, minced — 2 to 3 cloves
- Tomato sauce — 1 cup
- Chicken stock — 2 cups
- Fish sauce (patis) or soy sauce — 2 tablespoons
- Boiling potatoes, peeled and cut into large chunks — 1 pound
- Salt and pepper — to taste
- Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
- Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
- Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
- Adjust seasoning and serve over steamed white rice.
- Chicken, cut into serving pieces — 2 to 3 pounds
- Eggplant, peeled and cubed — 1 large
- Tomatoes, seeded and chopped — 2 or 3
- Onions, thinly sliced — 2
- Hot chile peppers, chopped — 2 or 3
- Garlic, minced — 2 or 3 cloves
- Ginger, minced — 1 tablespoon
- Thyme — 1 teaspoon
- Bay leaf — 1
- Salt and pepper — to season
- Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
- Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
- Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.