Rucak.
Sastojci: 120g pilecih prsa + 1 kasicica maslinovog ulja + 1/4 kasicice belog luka u prahu + 1 kasicica soja sosa + 1 kasicica meda, 1 manja sargarepa ili 1/2 vece, 120g patlidzana, 30g indijskih oraha
Priprema:
1) Piletinu oprati vodom i obrisati. Iseci na kocke. Oljustiti sargarepu i iseci na kockice. Pripremiti patlidzan. Indijske orahe potopiti u vodu i ostaviti preko noci. Ocediti.
2) U tiganju na maslinovom ulju na srednje niskoj temperaturi (4) proprziti pilece meso. Kad pobeli dodati beli luk, soja sos i med nastaviti sa przenjem. Dodati sargarepu i prziti povremeno mesajuci. Dodati patlidzan, poklopiti i krckati. Pet minuta pred kraj dodati indijske orahe.
3) U plasticnu kutiju staviti piletinu sa povrcem.
4) Kada se ohladi cuvati u frizideru do 3 dana.
Lunch
Ingredients: 120g chicken breasts + 1 teaspoon olive oil + 1/4 teaspoon garlic powder + 1 teaspoon soy sauce + 1 teaspoon honey, 1 small carrot or 1/2 larger, 120g eggplant, 30g cashews
Preparation:
1) Wash the chicken with water and wipe. Cut into cubes. Peel a carrot and cut it into cubes. Prepare eggplant. Soak cashews in water and leave overnight. Drain.
2) In a frying pan, fry the chicken in olive oil at a medium low temperature (3). When white add garlic, soy sauce and honey continue frying. Add the carrot and fry, stirring occasionally. Add eggplant and little water, cover and simmer. Five minutes before the end add the cashews.
3) Put chicken with vegetables in a plastic box.
4) When cool, store in the refrigerator for up to 3 days.
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