This CHICKEN SOUFFLÉ is my Grandma's Signature Dish 🥧🍗 Delicious EVERYTIME 😋😍 4K Quality скачать в хорошем качестве

This CHICKEN SOUFFLÉ is my Grandma's Signature Dish 🥧🍗 Delicious EVERYTIME 😋😍 4K Quality

In this video I will be showing you the process of making one of the best chicken Soufflé you have ever had with puff pastry. This chicken soufflé is truly easier than any other recipes you have cooked before and surprisingly yummy at the same time!! I have just started our Youtube channel and your support is really appreciated. If you enjoyed this video please like, share and subscribe to our channel! It will help us a lot!! If you have any ideas of how we can improve this Chicken Soufflé, let us know in the comments! Ingredients for 2 serving: Chicken Breast: 5 oz (142 g) Mushrooms: 2 oz (57 g) Potato: 1 Onion: 1 Carrot: 1 Green peas: 2 oz (57 g) Milk: 1 cup (240 ml) Heavy Cream: 1/2 cup (120 ml) Egg Yolk: 1 Puff Pastry: 1 sheet Flour: 1/4 cup (30 g) Chicken Stock Powder: 1 tbsp Parmesan: 2 tbsp (grated) Thyme: a bunch Bay Leaves: 1 Recipe: 1. Preheat your oven to 375°F (190°C). 2. Place the chicken breast pieces in a saucepan or pot. 3. Add the halved or quartered onion and bay leaves to the saucepan. 4. Pour enough water into the saucepan to cover the chicken completely. 5. Place the saucepan over high heat and bring the water to a boil. 6. Once the chicken is cooked through, remove the saucepan from the heat. 7. You can use the boiled chicken immediately in your recipe, or let it cool slightly before shredding or chopping it for use. 8. Dice potato and carrot and bring to boil for 15 minutes. 9.Sprinkle the flour over the butter and cook for 2-3 minutes, stirring constantly. 10. Gradually add the milk and heavy cream while stirring continuously to avoid lumps. 11. Add the chicken stock powder and grated Parmesan cheese. Season with salt and pepper to taste. Simmer for a few minutes until the sauce thickens. 12. Roll out the puff pastry sheet on a lightly floured surface to fit the size of your baking dish. 13. Carefully transfer the rolled-out puff pastry to cover the top of the filling. 14. Spoon the prepared chicken and vegetable filling into a baking dish. 15. Place the rolled-out puff pastry over the filling, covering it completely. 16. Beat the egg and brush it over the puff pastry for a golden finish. 17. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed up. 18. Once baked, remove the soufflé from the oven and let it cool slightly before serving. 19. Garnish with additional chopped thyme, if desired, and serve hot. 20. Enjoy your delicious Chicken Soufflé topped with Puff Pastry! #cooking_bible #food #chicken #kochen