Bao bread stuffed with rocket salad and squab stew
Basil 10.0 g
Ginger 5.0 g
For the squab stew:
- Separate the thighs and wings of the squab, reserving the breasts.
- Prepare a dark poultry stock with the carcasses of the poultry.
- Season the thighs and wings with salt and pepper, flour and brown in hot oil.
- Add the diced red onion and brown for 5 minutes.
- Add the honey and freshly grated ginger.
- Cover with the stock without covering completely and leave to stew covered until the meat is tender and reduced.
- Add the soy sauce at the end of the cooking, the stew should be dry.
- Remove the bones by crumbling the meat and keep the stuffing warm.
For the bao bread.
- Open the bao bread rolls with a serrated knife without slicing them completely.
- Season and sauté the breasts cut into strips.
- Stuff with rocket and put the pigeon stew and the breast strips on top.
- Sprinkle with fresh chopped coriander and close the small roll and serve.
- Optionally, you can toast the bao in a frying pan to give it a crunchy touch.
Nutritional information (1 portion)
Fiber 5.11 g
Saturates 3.76 g
Monounsaturated fatty acids 9.85 g
Polyunsaturated fatty acids 3.19 g
Cholesterol 90.01 mg
Calcium 137.38 mg
Iron 2.61 mg
Zinc 0.59 mg
Vitamin A 193.24 ug
Vitamin C 31.98 g
Folic acid 100.51 ug
Salt (Sodium) 1830.47 mg
Sugars 16.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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