A wonderful, very tender and juicy snack. It is steamed, which is important, it turns out easy and delicious. The filling can be prepared any - to your taste. Everything is very simple, fast, accessible, the result is amazing.
Cut the bone from the hams, leaving the meat on the skin. Lightly salt and pepper, beat through the film with the smooth side of a hammer or rolling pin.
Put the meat in a container, pour a teaspoon of soy sauce on each piece. Cover and refrigerate, for 20-30 minutes, but you can at least overnight.
Prepare the filling. Chop the onion using a combine with straws, a nozzle for shredding.
Change the nozzle and grate the carrots.
First fry the onion until transparent in a preheated pan with oil, after 5 minutes add the carrots and fry all together until tender, adding salt and pepper to taste, chili and Provencal herbs. Or other seasonings to your taste.
Cut the mushrooms with a shredder attachment, as well as the onion, fry in a pan, add salt and pepper.
Put the pickled meat on the foil, mushrooms on it, and crushed garlic.
Then fried carrots with onions.
Turn into a roll, then tightly in foil.
Put the rolls in the bowl of a double boiler. I will cook in a slow cooker, in the pressure cooker mode -10 minutes. In a steamer-30 minutes after boiling water.
Remove the foil from the finished chicken rolls, transfer to another bowl, cover with a plate or lid and leave for 10 minutes.
When serving, cut into 2-3 cm thick and spread out on a dish, sprinkle with any greens. Delicious both warm and cold.