INGREDIENTS
prepared horseradish – 2 tbsp
sprigs coriander – 3 pieces
minced chicken – 400 g
lettuce – 2 heads of cabbage
sunflower oil – 1 tbsp
the stems of green onions – 3 PCs.
corn starch – 1 tsp
dry white wine – 1 tbsp
sugar – 0.5 tsp.
chicken broth – 5 tablespoons
a clove of garlic – 1 PCs.
soy sauce – 1 tbsp
Garlic peel, chop. Green onion and cilantro, wash, dry. Separate onion white part and slice it in thin rings. Cilantro to disassemble the leaves.
To make the sauce. Stir the starch in the wine until smooth. Add soy sauce, horseradish, sugar, and warm chicken broth. Mix thoroughly and set aside.
In the frying pan, sunflower oil. Fry the garlic and chopped onion for 2 minutes, Add the minced chicken. Cook over medium heat, stirring constantly and flexing the lumps of mince with a wooden spoon, 4 minutes.
In a separate sauté pan, reheat the prepared sauce almost to a boil but do not boil. Pour it into the minced chicken and mix well. Cook over medium heat, stirring occasionally, 10 minutes. Remove from heat.
The green part of the onions and coriander leaves finely chop, add to the mince, mix well. Allow to cool.
Salad disassemble the leaves, wash, dry. Choose 24 strong lettuce leaves, place them on a serving dish. The remaining salad can be used for cooking or decoration of other dishes. Gently spread stuffing on the lettuce.
