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Cha gio recipe rice paper zuke

Cha gio recipe rice paper zuke

Add something to the rice paper dipping liquid – In my mom's orange notebook of domesticity, I found the a hand-written cha gio recipe.

Slice the red capsicum into 1 cm strips.

Chop the zucchini into 2 cm chunks. TIP: Cutting the veggies to the correct small size will ensure they cook in the allocated time.

Peel and crush the garlic. Pick the coriander leaves and roughly chop.

Place the peeled pumpkin, capsicum and zucchini on the cha gio recipe rice paper zuke tray lined with baking paper.

Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place on the top shelf of the oven to cook for minutes, or until tender.

While the veggies are cooking, rinse the basmati rice well. Add the water check the ingredients list for the amount in a medium saucepan and bring to the boil.

Add the rice, stir, reduce the heat to low and cover with a lid.

Cook for 10 minutes, or until the cha gio recipe rice paper zuke is tender. Remove the pan from the heat and keep covered for another 10 minutes, until the water is absorbed.

TIP: Don't lift the lid while the rice is resting so you don't lose any steam. Place the free-range chicken thigh in a medium bowl.

Cha gio recipe rice paper zuke; cha gio imperial roll frying tips

Add the Cajun seasoning and a pinch of salt and pepper and toss to coat the chicken. Heat a drizzle of olive oil in a medium frying pan over a high heat.

Once hot, add the chicken and cook for 2 minutes on each side, or until lightly browned.

In the last minutes of veggie cooking time, transfer the chicken to the tray with the veggies and place in the oven until cooked through. Slice into 1 cm thick slices.

Vietnamese crispy spring roll - Nem rán / Ram Quảng/ Chả Giò