Stuffed onions

1 . Stage

First you have to prepare the onions by cutting off the top of each one. Then cut out the middle so that 2 outer layers are left (there is a photo of the onion kegs below in the recipe). Then, blanch the onion kegs in boiling water for 5 minutes (to remove bitterness), remove from water and cool slightly. Chop the onions out of the middle and fry them in vegetable oil with the finely chopped mushrooms.

2 . Stage

Finely chop the cooked chicken breast and add it to the pan.

3 . Stage

Add the raw egg and soy sauce (1-2 tbsp., or to taste). Stir everything and after 2-3 minutes remove from heat.

4 . Stage

Put a little starch in each onion and add the minced meat. If you take large scallions, all the minced meat will be used, but for scallions of this size, it turned out a little too much. If you also have minced meat left over, you can add it to the sauce at the end of cooking, or as you see fit.

5 . Stage

Place the onions in a pan or in a convenient container for stewing. For the filling mix 500 ml of water (or broth), 2 tbsp. tomato paste, 1 tbsp. soy sauce, salt and sugar (to taste). Put on heat and bring to a boil. Then turn down the heat and stew under a lid for 20 minutes.

6 . Stage

Add the green beans and stew for another 5-7 minutes. The beans were frozen, but in season it is convenient to cook with fresh ones.