Master chef
Utensils
Apron
Cooking spoon
Fork
Frying pan
Knife
Peeler
Spatula
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
deep plate
slotted spoon
Kitchen scales
Tea towel
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Chicken
Cut the chicken in half lengthwise. Empty the sesame seeds into a deep dish. Beat the egg in a deep dish. Salt the chicken, dip in the egg, toss in the sesame seeds, press down firmly.
Heat the oil in a non-stick frying pan, fry the chicken for approx. 3 mins. on each side.
Summer rolls
Peel the carrots, cut into sticks along with the cucumber. Place 1 sheet of rice paper in warm water for approx. 30 secs. then transfer to a plate. Place a little of the cucumber, carrot and chicken in the middle of the rice paper. Fold the sides of the rice paper inwards, then roll up tightly from the bottom. Place the summer roll on a platter, cover with a damp tea towel. Repeat the process with the remaining rice sheets and ingredients.
Dip
Finely chop the parsley, mix with the yoghurt, sesame seeds, salt and pepper. Serve the dip with the summer rolls.
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