Pancakes, thin and thick, wheat and buckwheat, with milk or kefir are one of the most popular dishes among our compatriots. They are good in themselves, especially if you add them with sour cream or honey, but still with the stuffing, many people like these products much more. They are filled with cottage cheese, fruit, jam, vegetables, meat. It is inexpensive, but it turns out to be nourishing and tasty filling for pancakes made from chicken. It is made from boiled and smoked chicken, as well as from minced chicken. Often the main ingredient is supplemented with vegetables, rice, mushrooms, eggs, cheese. Due to this, pancakes stuffed with chicken filler can be completely different in their organoleptic qualities, which allows to diversify the menu significantly.
Cooking Features
Chicken filling for pancakes is one of the most delicious and at the same time simple to prepare. However, to obtain the best result, it does not hurt to find out a few important points regarding the technology of making filler for poultry pies.
- Pancakes filled with chicken mince are not cooked for a long time. They are just browned and heated in a frying pan, and this process usually takes no more than 5 minutes. Chicken during this time will not have time to get ready, even if it is ground to a state of pate. It must be prepared in advance, before filling it with pancakes. The same applies to other ingredients that require heat treatment, which are part of the filling.
- When boiling chicken for a pancake filling, you need to try to make it fragrant. To do this, add spices and roots to the broth. A good choice would be onions, carrots, celery.
- Gourmets say that from fresh or chilled chicken (or minced chicken) stuffing is more tender and juicy than from frozen poultry meat. In order to avoid the organoleptic qualities of the chicken when it is thawed, it must be allowed to thaw in natural conditions without subjecting to temperature changes.
- If you are making stuffing from raw chicken mince, frying or stewing it in a pan, try not to buy ready-made semi-finished product, but make it yourself. In the stuff, sold in the store, almost always includes cartilage and skin, which does not make it more tasty and useful. At home you cook it from meat alone, it will be more delicate in taste, more nutritious and less calorie.
- To make the chicken meat pancake filling more tasty, vegetables or mushrooms are often added to it. An interesting taste can be obtained by putting out the chicken in sour cream or sauce, after thickening it with flour.
The filling for pancakes can be tasty if made from chicken meat alone, but if the main ingredient is added with other ingredients, the taste of the finished dish will be much richer and more pleasant. The most delicious is the chicken filling, supplemented with mushrooms, cheese, eggs, but other options have their admirers. The technology of cooking chicken filling for pancakes may have some nuances, depending on its exact composition. To avoid mistakes and get the expected result, you should follow the recommendations accompanying the selected recipe.
A simple recipe for chicken pancake filling
Composition:
- raw chicken meat or minced meat - 0, 5 kg;
- carrots - 100 g;
- onions - 100 g;
- butter - 50 g;
- salt, pepper - to taste;
- fresh greens (optional) - to taste.
Method of preparation:
- Wash the chicken, separate the meat from the bones, peel off the skin. Cut the fillets into small pieces and chop with a meat grinder.
- Scrape carrots, wash, dry with a napkin.
- Onion, freeing from the husk, finely chopped.
- Melt butter in a pan, put onions and carrots in it. Cook them until soft.
- Add minced chicken to the vegetables and fry, stirring with a spatula, until it turns white.
- Salt, pepper, add chopped greens and mix well.
Chicken stuffing with onions and carrots can be used to fill the pancakes immediately after cooking. It is laid out on a pancake closer to one edge. Then the product is folded envelope. Then it will be left to fry the pancakes slightly, putting them in a pan with boiling oil with the seam down and then turning them over.
Stuffed boiled chicken with cheese
Composition:
- chicken - 0, 7 kg;
- hard cheese - 0, 3 kg;
- sour cream - 60 ml;
- salt, spices - to taste.
Method of preparation:
- Wash half of the chicken carcass. Blot with a napkin and boil in salted water until tender.
- Remove the skin from the carcass and separate the meat from the bones. Finely chop or chop it, using a meat grinder.
- Coarsely grated cheese.
- Combine chicken and cheese, adding sour cream and seasonings. Do not add salt.
It remains to mix the products well and use the resulting mixture as a filling for pancakes.
Stuffing for pancakes with chicken, mushrooms and cheese
Composition:
- chicken breast fillet - 0.5 kg;
- fresh champignons - 0, 4 kg;
- hard cheese - 0, 3 kg;
- onions - 0, 2 kg;
- sour cream - 40 ml;
- refined vegetable oil - how much will go;
- salt, pepper - to taste.
Method of preparation:
- Wash chicken breast fillet, blot with a towel, cut into small pieces and scroll through the meat grinder.
- Peel and cut onions in small cubes.
- Add the onion to the minced chicken, salt it and pepper, mix.
- Heat the oil in the pan, put the minced chicken in it, fry it before it is white.
- Pour sour cream into the mincemeat, mix, simmer it for 5-10 minutes under the lid.
- Wash mushrooms and blot with a napkin. Cut the mushrooms into strips.
- Heat a fresh batch of butter in a clean pan and fry the mushrooms in it. Fry them until all excess liquid has evaporated from the pan.
- Combine the mushrooms and chicken, add to them the chopped on a large grater cheese.
It remains to fill the pancakes with a filling, then fry them or bake them in the oven.
Stuffing for pancakes with mushrooms and chicken
Composition:
- chicken breast - 0, 5 kg;
- fresh champignons - 0, 5 kg;
- butter - 50 g;
- onions - 150 g;
- flour - 40 g;
- cream - 100 ml;
- salt, spices - to taste.
Method of preparation:
- Boil chicken breast, clean bones and skins, cut into small pieces.
- Mushrooms, washed and dried, cut into strips.
- Peel onions, cut into small cubes.
- In a skillet, melt butter, put onion and mushrooms in it, salt and pepper. Fry until most of the liquid released from the mushrooms evaporates from the pan when heated.
- Add chicken, stir. Fry it for 2-3 minutes with the mushrooms.
- Sprinkle foods with flour, mix.
- Add the cream and simmer on low heat until the mass is thick.
If the little stuffing prepared according to this recipe remains, it can be used for soup or julienne.
Stuffing for pancakes from chicken meat is nourishing and juicy. Most often it is supplemented with mushrooms. You can also add hard-boiled eggs, rice boiled in salted water, grated cheese in it. Among the many recipes for filling it is difficult not to find an option to taste.
