Chicken beshbarmak
Источник фото: https://ru.123rf.com/profile_maxsheb
A very tasty dish that will decorate any table! Today we are preparing chicken beshbarmak!
There is an assumption that beshbarmak was the progenitor of many famous dishes - dumplings, manti... Tasty and very possible!
Ингредиенты
Chicken (whole carcass) - 1 pc.
Onions - 1 pc.
Carrots - 1 pc.
Salt - to taste
Bay leaf - 1 pc.
For the test:
Flour - 600-650 g
Water - 350 ml
Eggs - 2 pcs.
Salt - 1 pinch
To submit:
Onions - 3-4 pcs.
Ground black pepper - to taste
Рецепт
1. Let's start with meat and broth. Today we have chicken. Peel and wash the onions and carrots.
2. Place chicken, carrots, onions and bay leaf in a saucepan with water. Boil the chicken over very low heat, without covering the pan with a lid, so that the broth remains clear. After boiling, remove the foam with a sieve (repeat several times).
3. While the chicken is cooking and the magical aroma of the broth is spreading through the kitchen, let’s make the dough.
4. The dough recipe is very simple. Dissolve salt in water.
5. Break the eggs into a bowl with sifted flour and pour in water. Do not pour in all the water at once, because everyone’s flour is different and the amount of liquid needed may vary.
6. Knead the dough. After kneading, the dough is dense and elastic. Place the finished dough in a bag and let it rest.
7. After this, on a table dusted with flour, roll out the dough into a thin layer. Cut the dough sheet into rectangles. Leave the rectangles of dough on the table to dry.
8. Leave the finished chicken to cool in the broth. Then remove the chicken, vegetables and bay leaf from the broth. Salt the broth and bring to a boil.
9. Cut the onion into thin half rings.
10. Pour boiling broth over the onions. Add ground black pepper there. Leave the onion in the broth for 5-7 minutes, then place it on a sieve and let the liquid drain.
11. Leave some of the broth for serving beshbarmak.
12. Separate the chicken meat from the bones and cut into medium pieces.
13. Boil juices (rectangles of dough) in boiling chicken broth. Cook in small batches, 1 minute after they float to the surface. Place beshbarmak on a large and beautiful dish. First, juicy (after the broth they do not stick together and are very tasty).
14. Then all the meat in a circle. And put the onion in the center (after steaming with boiling broth, it still has a crunch, but without bitterness), sprinkle with ground black pepper. Serve beshbarmak with broth.
15. Good luck to everyone and bon appetit! Cook at home, cook deliciously!