TFM_Chiken Hezi
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Average: 3.3 (6 votes)

Chiken Hezi

For the Foodies Challenge, Charlotte made us all hungry! If you want to do the same with your guests, or just enjoy a treat! You've come to the right place, I promise.

Ingredients For

  • Butter
    Charentes-Poitou Butter PDO
  • Muscadet
    Muscadet PDO
  • x 1
  • x 1
  • x 1
  • x 4
  • x 1
  • x 1
  • Ossau-Iraty
    Ossau-Iraty PDO

Preparation

1

Make the chicken stock with the bones, neck, and chicken wings, a thumb-sized piece of ginger lightly crushed with the side of a knife, and 1 spring onion. Cook to reduce liquid. 

2

Wash and chop the leek, Swiss chard, carrot tops and fennel. Generously salt the vegetables and leave to rest for at least 30 minutes to draw out the moisture.

3

Add a pinch of salt to the flour; slowly pour a trickle of water over the flour while stirring to form small lumps. Once almost all the flour has formed lumps, knead it with your hand for a few minutes. Cover with film and leave to rest.

4

Make a quick brine with the sugar and black vinegar and marinate the chopped garlic.

5

Chop the chicken** 
**meanwhile make the dessert. 

6

Shake the moisture from the vegetables as you rinse them with water. 

7

Make the stuffing with the vegetables, chicken, soy sauce, sesame oil, diced peppers, diced ginger, muscadet and chicken stock. Taste. 

8

Roll the pastry into 15 cm circles, fill and close.

9

Heat oil and butter in a pan, fry on both sides until golden brown and well cooked.

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