Chicken soufflé for children and adults

Souffle is a dish made on the basis of whipped egg whites mixed with various ingredients. This dish has come to world cooking from French cuisine. And the soufflé can be like a snack, cooked from meat, vegetables or mushrooms, and dessert, which is made from fruit or cottage cheese with the addition of sugar.

Since the souffle has a gentle consistency, this dish is often used in baby food. For example, for babies it is possible to cook a soufflé of chicken.

Chicken meat - an excellent source of protein, vitamins and trace elements, so it must necessarily enter the diet of the child. But it happens that children refuse to eat simply boiled chicken or mashed potatoes from it. Then you should try to cook a chicken soufflé for children, since the attractive look and delicate taste of this dish may make the baby change his mind.

As a rule, a chicken soufflé for a child is prepared from boiled chicken breast. To make one portion of this dish you need to take 100 grams of boiled white chicken meat, 50 ml of broth, egg and a little salt.

Cooked boiled fillet in puree with a blender, pour broth into it, beaten egg and salt a little. We place the mass in small molds, which must be lubricated with melted butter. Cook the souffle in the oven. And that it is not burnt, it is worth placing the mold in another container (for example, a frying pan) filled with water. The water level should reach the middle of the mold. Bake soufflé in the oven for about half an hour at a temperature of 180 degrees. You can cook soufflé in a double boiler.

To diversify the taste of this dish, chicken souffle can be cooked with the addition of vegetables. In this case, vegetables (cauliflower, zucchini, broccoli, carrots, green peas) must be boiled and chopped together with chicken. Next, cook the same way as in the first recipe.

However, to say that a chicken souffle is a dish exclusively of children's cuisine, it is impossible. Prepare this dish is possible for adults. Here are some interesting recipes.

For example, a chicken soufflé that will be served as a snack can be done so. Take half a kilo of raw chicken fillet, grind it well in a blender (you can use a meat grinder). Add salt, pepper, paprika and any other spices to the stuffing. All well knead and gently enter into the stuffing of whipped whites from two eggs.

Prepared mass put in a sleeve for baking, rolling it into a roll. For reliability, it is better to use two layers of film. Then firmly fix the ends of the bag and place this roll in boiling water. Cook for about an hour and a quarter, then remove and cool. Chop such a chicken soufflé with circles, like sausage. It tastes like a boiled sausage of superior quality, but since the souffle is prepared without artificial additives, it is much more useful.

You can cook chicken soufflé for adults, baking it in the oven. Especially tasty this dish turns out, if in chicken mince to add vegetables.

For example, you can use the following recipe. Take a half kilogram of chicken breast and one stalk of celery. Cut them into pieces and grind them into minced meat with a meat grinder or blender. At this time, save on the oil one finely chopped onion and add it to the stuffing. We pour in the same place for the aroma of 60 ml of white wine and a partial glass of cream with a fat content of 20%. Add a spoon of breadcrumbs, salt and spices to your liking. Now minced meat needs to be thoroughly knocked out. That is, we raise a bag of minced meat in our hands and forcefully throw it into a bowl. We do 10-15 times.

Now add to the mass of 150 grams of canned green peas (you can take a mixture of peas with corn and red pepper) and two well-beaten protein. If desired, for extra pomp into the mass, you can add a spoonful of baking powder for the dough. Mix and put in a la carte (it is better to take silicone).

We put the molds on a baking tray, on which a little water is poured, and bake for half an hour at a temperature of 180 degrees, making sure that the water does not completely boil away. We serve soufflé, decorating with fresh or pickled vegetables.