Soy Sauce Chicken Wrap

Soy Sauce Chicken Wrap

MATERIALS:
2 boneless chicken breast
100 grams of meat chicken, mashed
100 gr minced shrimp
1 clove garlic, minced, stir-fry
1 egg yolk
2 tbsp corn starch
1 / 2 tsp salt, 1 / 2 teaspoon pepper
1 tsp sugar
1 egg white
100 gr bread flour
Sauce:
1 tablespoon margarine
2 cloves garlic, crushed
4 tablespoons soy sauce
1 tbsp liquid seasoning versatile pelezat
1 tsp soy sauce english
1 / 2 teaspoon salt and 1 / 2 teaspoon pepper
50 ml water
3 tablespoons green peas

HOW TO MAKE:
1. Cut chicken breasts into two flat sections.
2. Mix the minced chicken and shrimp and stir well. Add stir onion
white, egg yolk, corn starch, salt, pepper, and sugar and stir well.
For the dough into two parts.
3. Take one slice of chicken breast, basting with one portion of fish batter.
Dip into the egg whites and then coat with bread crumbs, set aside.
4. Heat oil and fry chicken until browned, remove from heat.
5. Sauce: heat the remaining 1 tablespoon oil to fry, add the margarine, stir-fry
garlic until fragrant. Enter a sweet soy sauce, seasoning pelezat
versatile liquid, soy sauce, english, salt, pepper powder, and water, then bring to a boil.
6. Enter the peas, cook briefly, remove from heat.
7. Pour sauce over chicken and serve warm with white rice.
Serves 4