1.2 kg fresh whole chicken (deboned)
seasoning turmeric powder & salt
Risotto
1 rice measuring cup (~160) Italian risotto
1/2pc onion (diced)
100g fresh button mushroom (sliced)
15g porcini (soaked in boiling water for 20mins)
1pc sweet red pepper (diced)
3pc garlic clove (diced & chopped)
1tsp fennel & coriander seed powder
1pinch saffron
1tsp salt
100ml white wine
600ml chicken stock
25g butter
100g cheddar cheese
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- Pan frying ingredients in LC pumpkin casserole, add wine & stock, stirring till risotto become creamy & tender.
- Spoon the risotto stuffing + cheese into the cavity of the chicken
- Bake 4D hot air on rack 2 at 200C for 35-40mins
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