Chicken pouches in sweet nut sauce
8 servings
60 minutes
Chicken pouches in sweet sauce with nuts are a refined dish of European cuisine that combines the tenderness of chicken fillet, the crunch of nuts, and the savory sweetness of soy sauce with apple vinegar. The recipe is inspired by Asian motifs but adapted to European taste preferences. The main feature is the thin rice paper that protects the filling and makes the dish light and airy. Nuts, pre-roasted to a golden color, add texture while leeks provide a subtle spiciness. These pouches are perfect for festive tables or romantic dinners, and their elegant appearance makes serving especially appealing. With each bite, a rich bouquet of flavors unfolds – sweetish, nutty with subtle notes of vinegar and beans. They are served on fresh salad leaves, complementing the harmony of the dish with freshness.
1
Roast the nuts in the oven until golden brown.
- Pine nuts: 30 g
- Walnuts: 30 g
2
Cut the leek into long narrow strips, leaving the 8 most beautiful and sturdy ones, and chop the rest finely.
- Leek: 1 piece
3
Cut the chicken fillet into strips and fry in oil, add finely chopped leek, then beans, soy sauce, sugar, and vinegar, and simmer for 5 minutes, adding nuts at the end.
- Chicken breast fillet: 2 pieces
- Leek: 1 piece
- Canned beans: 100 g
- Soy sauce: 1 tablespoon
- Sugar: 2 tablespoons
- Apple cider vinegar: 1 ml
- Pine nuts: 30 g
- Walnuts: 30 g
4
Scald the leek strips with boiling water.
- Leek: 1 piece
5
Stack 2 sheets of rice paper together for strength, dip them in water, and immediately place them on an oiled plate.
- Rice paper: 16 pieces
6
Using a tablespoon, place the filling in the center of the paper and fold it into a pouch, securing the ends with a strip of leek.
- Leek: 1 piece
