Composition / ingredients
Cooking method
1. Boil the rice until it is half cooked.
2. Wash, peel and grate the carrots on a coarse grater.
3. Peel onion and garlic, finely chop into separate containers.
4. Cut the mushrooms into small pieces.
5. Heat the vegetable oil in a frying pan, put the onion in it, fry for a few minutes, then add the carrots. Fry them together for 5 minutes.
6. Put the mushrooms, keep them on fire for 8 minutes. Add a third of the garlic and after 2 minutes remove the pan from the heat.
7. Mix fried mushrooms and vegetables with rice. Add soy sauce, pepper, favorite spices, add salt if necessary. The filling is ready.
8. Rub the chicken with the remaining garlic, salt, spices, honey from all sides.
9. Stuffed with prepared stuffing, sewed up.
10. We put the chicken in the sleeve, then in the mold and send it to the oven preheated to 190 degrees for 1 hour.
11. After an hour, cut the sleeve and open it so that the chicken is well browned. Cook it for another half hour.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Honey - 400 kcal/100g
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pepper - 26 kcal/100g
