Nems au poulet
Serves 1
Directions
- 1Cut the vegetables roughly: an onion, 4 carrots cut into large slices and 5 mushrooms.
- 2Cut the vegetables roughly: an onion, 4 carrots cut into large slices and 5 mushrooms.
- 3Cut the vegetables roughly: an onion, 4 carrots cut into large slices and 5 mushrooms.
- 4Put 500g of chicken in the mixer and mix well.
- 5Put 500g of chicken in the mixer and mix well.
- 6Put 500g of chicken in the mixer and mix well.
- 7Add all the vegetables, 1 tsp of chopped ginger, 2 cloves of chopped garlic, salt and pepper.
- 8Add all the vegetables, 1 tsp of chopped ginger, 2 cloves of chopped garlic, salt and pepper.
- 9Add all the vegetables, 1 tsp of chopped ginger, 2 cloves of chopped garlic, salt and pepper.
- 10Mix well.
- 11Mix well.
- 12Mix well.
- 13Hydrate 100 g of rice vermicelli with boiling water, let it rehydrate quietly for 2 to 3 minutes, then cut with scissors and drain well.
- 14Hydrate 100 g of rice vermicelli with boiling water, let it rehydrate quietly for 2 to 3 minutes, then cut with scissors and drain well.
- 15Hydrate 100 g of rice vermicelli with boiling water, let it rehydrate quietly for 2 to 3 minutes, then cut with scissors and drain well.
- 16Reserve the mixture in a large bowl or do your mixing directly in the mixer.
- 17Reserve the mixture in a large bowl or do your mixing directly in the mixer.
- 18Reserve the mixture in a large bowl or do your mixing directly in the mixer.
- 19Add the rice vermicelli, 4 tbsp of soy sauce and 1 tbsp of fish sauce, then mix well.
- 20Add the rice vermicelli, 4 tbsp of soy sauce and 1 tbsp of fish sauce, then mix well.
- 21Add the rice vermicelli, 4 tbsp of soy sauce and 1 tbsp of fish sauce, then mix well.
- 22Spread out a clean dish towel and take some rice paper.
- 23Spread out a clean dish towel and take some rice paper.
- 24Spread out a clean dish towel and take some rice paper.
- 25Soak your rice paper delicately in lukewarm water, drain and place it on your clean dish towel.
- 26Soak your rice paper delicately in lukewarm water, drain and place it on your clean dish towel.
- 27Soak your rice paper delicately in lukewarm water, drain and place it on your clean dish towel.
- 28Put 1 1/2 or 2 tbsp of filling in the center, fold the two edges and then roll while tightening well.
- 29Put 1 1/2 or 2 tbsp of filling in the center, fold the two edges and then roll while tightening well.
- 30Put 1 1/2 or 2 tbsp of filling in the center, fold the two edges and then roll while tightening well.
- 31Prepare all your nems this way.
- 32Prepare all your nems this way.
- 33Prepare all your nems this way.
- 34Place your nems in your airfryer, on a sheet of baking paper.
- 35Place your nems in your airfryer, on a sheet of baking paper.
- 36Place your nems in your airfryer, on a sheet of baking paper.
- 37Spread with sunflower oil.
- 38Spread with sunflower oil.
- 39Spread with sunflower oil.
- 40Cook at 200 degrees for 15 minutes.
- 41Cook at 200 degrees for 15 minutes.
- 42Cook at 200 degrees for 15 minutes.
Ingredients
- 1 gros oignon
- 1 gros oignon
- 1 gros oignon
- 4 carottes
- 4 carottes
- 4 carottes
- 5 champignons
- 5 champignons
- 5 champignons
- 500 g poulet
- 500 g poulet
- 500 g poulet
- 1 c.à.c gingembre haché
- 1 c.à.c gingembre haché
- 1 c.à.c gingembre haché
- 2 gousse d'ail haché
- 2 gousse d'ail haché
- 2 gousse d'ail haché
- sel
- sel
- sel
- poivre
- poivre
- poivre
- 100 g vermicelle de riz
- 100 g vermicelle de riz
- 100 g vermicelle de riz
- 4 c.à.s sauce soja
- 4 c.à.s sauce soja
- 4 c.à.s sauce soja
- 1 c.à.s sauce poisson
- 1 c.à.s sauce poisson
- 1 c.à.s sauce poisson
- sauce d'huître
- sauce d'huître
- sauce d'huître
- huile de tournesol
- huile de tournesol
- huile de tournesol
Equipment
knifecutting boardmixerscissorscolanderclean dish towelair fryersulfurized paper
Tips
- You can replace the fish sauce with oyster sauce.