Christmas Wreath Stew

Name: Christmas Wreath Stew
Ingredients: 360 ml White rice; 2 tbsp Ketchup; 1 tsp Consomme stock granules; 2 slice Bacon; 2 cm Carrot; 1 tbsp Butter; 1/2 Chicken thigh meat; 1 pinch Salt and pepper; 1/2 each Carrot, Onion; 1 Potatoes; 1 can *White Sauce; 200 ml each *Water, Milk; 1 pinch Salt and pepper; 5 spears, 2 tablespoons Broccoli, Corn; 1 Egg; 1 tbsp Milk; 1 pinch Salt and pepper

17 ingredients

17 steps

Ingredients

360 ml White rice
2 tbsp Ketchup
1 tsp Consomme stock granules
2 slice Bacon
2 cm Carrot
1 tbsp Butter
1/2 Chicken thigh meat
1 pinch Salt and pepper
1/2 each Carrot, Onion
1 Potatoes
1 can *White Sauce
200 ml each *Water, Milk
1 pinch Salt and pepper
5 spears, 2 tablespoons Broccoli, Corn
1 Egg
1 tbsp Milk
1 pinch Salt and pepper

Directions

1

Wash the rice and mix in ketchup, consomme, and water for 2 cups of rice.
2

Chop the carrot and bacon into small pieces and place on top of the rice.
3

Cook as normal.
4

When finished cooking, pack into an Angel Food Cake pan (18 cm).
5

Cut the chicken thigh into bite sizes.
6

Also chop the carrot and potato into bite sizes.
7

Thinly slice the onion.
8

Heat butter in a frying pan and saute the chicken seasoned with salt and pepper.
9

Add carrot, onion, potato and saute.
10

Add ingredients marked with * and simmer until soft.
11

Add broccoli and corn.
12

Season with salt and pepper.
13

Place the rice from Step 1 onto a large plate.
14

Tightly pack around the center so the stew doesn't leak out.
15

Mix together the ingredients marked with and make a thin egg crepe.
16

Cut the thinly cooked egg into 6 strips and wrap around the rice.
17

Pour the stew into the center gap.