Asian Chicken Cannelloni – (Ázsiai csirkés cannelloni)

Asian Chicken Cannelloni - (Ázsiai csirkés cannelloni)
Ingredients: serves 4
1 box (9 oz/25 dkg) cannelloni shells
Filling:
2 large onions, 4 cloves garlic (2 teaspoon garlic cream), 1 teaspoon freshly grated ginger, 3 tablespoon cooking oil, 21 oz/60 dkg ground boned chicken legs or breasts, 2 tablespoon lightly salted soy sauce, 1 tablespoon honey, 1/4 teaspoon curry powder, 1/2 teaspoon hot Red Gold or Strong
Steven hot cherry pepper paste, 1 large red bell pepper, 1 egg, 1 tablespoon oil to coat the pan
Sauce:
5 1/4 oz/ 15 dkg tomato paste, 7 oz/2 dl Univer ketchup, 8 3/4 oz/2 1/2 dl 100% tomato juice,
1 tablespoon honey, 1 tablespoon lightly salted soy
sauce, 7 oz/20 dkg canned pineapple, few sprigs lemonbalm

Peel the onions and garlic, mince them fine along with the ginger, and stir fry quickly in hot oil (if using garlic cream only add it at the end). Add the chicken and stirring, brown for 4-5 minutes. Season with the soy sauce, honey, curry powder and paprika creams. Core the pepper, cut the flesh into small pieces and add to the meat. Beat the egg slightly, pour on top and stirring, cook 1-2 minutes. Allow this delicious filling to cool slightly, then spoon into a cloth pastry tube and fill the hollow cannelloni shells. You can also spoon in the filling, or use your hands to stuff the shells. Coat an ovenproof dish with oil and place the cannelloni side by side. It is best if they are in a dish large enough to hold them all so the tomato sauce, which cooks the pasta, covers them. Combine the tomato paste, ketchup, tomato juice, honey, and soy sauce and add the finely diced canned pineapple. Season with a bit of chopped lemongrass and spread over the cannelloni. Bake in a preheated medium hot oven (360°F/180°C;
330°F/165°C convection oven) about 25 minutes.

Preparation time: 1 hour 15 minutes
Calories per serving: 570
Skill: Easy to prepare