Ingredients for cooking julienne in a multicooker
- Fresh champignon mushrooms 200 grams
- Onion 150 grams
- Hard cheese 70 grams
- Wheat flour 1 tablespoon
- Cream 200 milliliters
- Ready mustard 0.5 teaspoon
- Salt to taste
- Ground black pepper to taste
- Apple vinegar 0.5 teaspoon
- Main ingredients: Chicken, Mushrooms, Cheese
- Serving 6 servings
- World CuisineFrench Cuisine
Inventory:Slow cooker, Cutting board, Knife, Tablespoon, Serving dish - 6 pieces, Teaspoon, Medium bowl, Plate - 3 pieces, Wooden spatula, Cooker, Deep plate, Fine grater
Cooking julienne in a slow cooker:
Step 1: prepare the onion.
Using a knife, peel the onion from the husk and then rinse under running water. We spread the vegetable on a cutting board, cut into medium-sized cubes and transfer to a medium bowl.
To prevent the onion from becoming bitter and tender and soft, fill it with boiling water so that the water completely covers the onion cubes. Add apple cider vinegar to the mixture and leave for 15 minutes insist in this state. After the allotted time, carefully pour the water, and put the onions aside.
Step 2: prepare the chicken fillet.
We carefully wash the chicken fillet under running water and put it on a cutting board. Using a knife, we clean the meat from fat, veins and cartilage. Cut into small pieces, about the size of 2-3 centimeters in width and in length, and shift to a clean plate.
Step 3: prepare the mushrooms.
Rinse the mushrooms under running water and put on a cutting board. With the help of a knife, we cut off coarsened places on the cap and leg of mushrooms. Then cut into small pieces and transfer to a free plate. Attention: mushrooms should be the same size as chicken.
Step 4: prepare the flour.
We put the pan on medium heat. When the container warms up a little, pour flour into it. With constant stirring with a wooden spatula, calcine it for 5-7 minutes. During this period of time, the flour should become slightly golden in color. After that, turn off the burner, and pour the flour into a deep plate.
Step 5: prepare the dressing sauce for the dish.
Pour cream into a bowl of flour and add mustard, as well as salt to taste. Using a tablespoon, mix everything thoroughly until we get a homogeneous mass. That's it, dressing dressing is ready!
Step 6: prepare hard cheese.
Using a fine grater, we rub the hard cheese directly into a clean plate and for now put it aside.
Step 7: prepare the julienne in a slow cooker.
Spread chopped mushrooms, chicken and pickled onions in the multicooker bowl. Salt and pepper the dish to taste, and then fill everything with dressing sauce. We expose mode "Extinguishing" and cook julienne for 1 hour. Such a French dish cooked in a slow cooker is not only healthier, but more tender and aromatic. After the allotted time, turn off the device, open the lid and can serve the dish to the table.
Step 8: serve the julienne in a slow cooker.
In total, we get 6 servings of 150 grams. Using a tablespoon, we spread the julienne on plates, sprinkle it with grated hard cheese (so that it can melt while the dish is still hot) and we hasten to treat guests at the dinner table. As a side dish, fresh vegetables are suitable for him. There is no need to invent anything else, as the julienne is quite satisfying. Help yourself!
- If you have cocotte makers - small metal containers designed specifically for julienne, then after cooking you can put the dish on these dippers and serve it in that form to the dining table.
- Instead of chicken, you can use pork or turkey, and champignons can be replaced with oyster mushrooms.
- For the preparation of julienne in a slow cooker, you can use hard cheese of any kind. For example, it can be Russian, Kostroma, Adygea and even Edam cheese.
- In addition to black pepper, you can add any other spices to the dish to your taste.