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Poached Ginger Chicken Canneloni

1/4 pound Ground Chicken
2 tablespoons Ginger Pesto
Salt & Pepper
1 tablespoon Oyster Sauce
3 sheets Fresh Canneloni Pasta
Shiitake Mushroom, sliced
1 ounce Tomato, diced
1/2 bunch Green Onion
2 teaspoons Garlic, minced
3 ounces Tofu, diced

1 quart Water
1 tablespoon Dashi
1 teaspoon Ginger, minced
1 ounce Konbu
1 tablespoon soy sauce

Mix chicken, ginger pesto, salt, pepper and oyster sauce in a bowl. Next, take a pastry bag (or clear plastic sandwich bag and with a small hole cut in the corner) and fill with chicken mixture. Squeeze and spread mixture in a thick line the the center of the pasta sheets and roll, sealing the ends of the pasta with water. Poach in a pan of the broth. Add shiitake mushrooms, tomatoes, green onions and garlic to the broth as it cooks. Simmer for 8-10 minutes. Add tofu towards the end of the cooking process. Serve in a deep dish platter or large bowl.