Souffle steamed

Steamed Souffle Ingredients

  1. Chicken fillet (chilled) 350 grams.
  2. Chicken eggs 2 pieces.
  3. Cream (any fat, but better fat) 200 milliliters.
  4. Garlic 2 cloves.
  5. Starch (corn or potato) 1 tablespoon.
  6. Salt 0.5 teaspoon.
  7. Seasonings, pepper to taste.
  • Main Ingredients Chicken
  • Serving 4 servings


Knife, Meat grinder or blender, Bowl, Fork, Grater, Spoon, Double boiler shape, Double boiler, Serving plate

Steam soufflé cooking:

Step 1: prepare the chicken fillet.

We wash the chicken fillet under a stream of running water and put it steamed for 25 minutes. Then roll the fillet through a meat grinder with a fine mesh or chop in a blender. We will break the eggs into a bowl with the fillet, add the cream and mix with a fork until smooth.

Step 2: steam the souffle.

We clean the cloves of garlic from the husk with a knife and rub on a fine grater. Add garlic, starch, seasonings, salt to the prepared mass and mix with a spoon. We spread the minced chicken in the form for a double boiler. We put on the upper level and leave it to steam for 35 minutes. Ready soufflé is allowed to cool at room temperature.

Step 3: Serve the souffle steamed.

We cut the souffle into portioned pieces and put it on a serving plate. Enjoy your meal!

Recipe Tips:

- - If you first pour half the souffle into the mold, then lay out a layer of green peas or olives and fill with the rest, as a result, the finished souffle will have a spectacular cut.

- - Starch can be replaced with premium wheat flour.

- - If you do not have a double boiler, then you can cook the souffle in the oven.

- - In minced chicken, you can add grated boiled or steamed carrots or grated cheese.