CHICKEN frogs

CHICKEN frogs
Material Content:
A tail of about 800 grams of chicken, take meat only (skin intact)
250 gr minced chicken meat
250 gr mince
2 slices light bread, soaked in water, then wring it out
1 large egg
1 teaspoon sugar
1 ½ tsp salt
½ teaspoon pepper
¼ tsp chicken powder (stock block / powder)
¼ teaspoon nutmeg
4 coddled egg* (for the contents of the chicken)
Spreader:
1 tablespoon margarine
1 tablespoon honey
1 tablespoon soy
¼ teaspoon nutmeg
½ teaspoon pepper
Sauce:
3 tablespoons butter
2 tablespoons flour (dilute with 100 ml of broth from 500 ml broth available)
5 tablespoons soy
3 tablespoons soy english
1 onion, roughly chopped
500 ml broth
2 tsp salt
2 tsp sugar
½ teaspoon pepper
½ teaspoon nutmeg
How to Create a chicken frog:
1. Stir all ingredients until evenly Contents chicken frogs (except coddled egg* for the content).
2. Put the mixture into the bag contents triangle. Cut the plastic tip
triangle.
3. Fill the dough into the chicken skin content.
4. Enter the hard-boiled eggs in four parts, also left-wing and right sides of your thighs
left-right.
5. Fill with batter until the chicken skin full and shaped like a chicken
intact.
6. Sew the chicken neck and lower part then prick-puncture sieve so that when steamed frog wasn't torn.
7. Steam for 1 hour.
8. When the chicken is cooked remove the frogs from the cormorant, basting with the material
spreader and bake it at 180 0C for approximately half-hour.
9. During the roast occasionally basting the chicken with the material spreader.
Make the sauce:
Saute onion in butter until cooked, put all the spices
(Except flour) and 400 ml of broth. Cook until boiling. Stir in the flour
liquid and stir until blended. After boiling remove from heat.
Suggestions presentation.
Frog chicken served with sauce and accompanies fries, carrots,
boiled green beans and cucumbers.