Rice dough stuffed with chicken and onion, baked until crispy and served with mango chutney.

Ingredients:

For the mochi: 500 g boneless smoked chicken thighs 1 tsp 1 tsp sesame oil 1 tsp fresh ginger 2 pcs of spring onions 1 pcs packet of rice roll dough frying oil For chutney: 2 tbsp olive oil 1 tbsp

td>apple cider vinegar

1 tbsp chilli sauce 1 tbsp honey 1/4 tsp Roman cumin 1 piece of whole cinnamon 1 piece of mango

Procedure:

1. 1. Boneless chicken thighs cut into small cubes, add soy sauce, oil, finely grated ginger, finely chopped scallions and mix well
3. Adjust the size of the rice dough slices if necessary, put a teaspoon of mango mixture on each slice, brush the edges of the dough with water, wrap the dough upwards, twist slightly to achieve the shape of a pouch, tie with string, which is removed from the pouches after baking
4. Place the prepared pouches in a preheated oven, bake dry at 180 °C until crispy and light brown in colour or you can fry them in heated oil.

Recommendation:

Serve with mango chutney.