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Chicken breast with pear and orange sauce at Hibiscus


Kura 75gr fillets.
frying oil
Salt and pepper 1g.
Orange 11gr.
Pear 44gr.
Egg 24gr.
Flour 11gr.
Rusk bread 11gr.
Hibiscus 9gr.
Ginger 5g.
Black salt 1g.
Starch 8g.
Flowers, mikrozelen


Chicken fillet, salt, pepper, oil and vacuuming with orange peel. Boil 2 hours at 70 ° C *. Hibiscus brewed with ginger, thicken with starch. Pear housekeeper to clean, cut chateau, breaded in flour, lezone, breadcrumbs, fry. A stencil making powder of black salt, orange slice slice, chicken and cut promaknut. Decorate.
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