Stuffed vegetable onions

Name: Stuffed vegetable onions
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 4 vegetable onions (approx. 400 g each); 1 (approx. 250 g) Chicken filet; 250 g Carrots; 150 g Shiitake mushrooms; 2 TABLESPOONS Sesame Oil; 2 TABLESPOONS Soy sauce; 1 TABLESPOON Sherry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Coriander; 1/8 l Chicken broth (instant)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

4 vegetable onions (approx. 400 g each)
1 (approx. 250 g) Chicken filet
250 g Carrots
150 g Shiitake mushrooms
2 TABLESPOONS Sesame Oil
2 TABLESPOONS Soy sauce
1 TABLESPOON Sherry
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Coriander
1/8 l Chicken broth (instant)

Directions

1
Peel the onions and cut off one lid each. Cut out the inside with a sharp knife and dice. Rinse chicken filet cold, dab dry and cut into thin strips.
2
Peel carrots and cut them into fine sticks. Wash and clean the mushrooms and twist out the stems. Cut the mushrooms into small pieces. Fry chicken meat in hot oil for about 5 minutes. Add onion cubes, carrots and mushrooms and fry.
3
Pour on soy sauce and sherry, season with salt and pepper and simmer for approx. 5 minutes. Wash the coriander, pluck the leaves from the stalks, chop roughly and stir in. Fill the shredded coriander into the onions and put the lid on top.
4
Place onions side by side in an ovenproof dish, add stock and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.