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How to cook chicken lagman at home

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673
Kitchen Central Asian
Calorie content 93.9 kcal
Portions 10 port.
Cooking time 60 minutes
Proteins * 4.8 gr.
Fats * 3.9 gr.
Carbohydrates* 11.7 g
* per 100 gr. product
How to cook chicken lagman at home
Content

Lagman with chicken is an Uzbek dish that housewives find very tasty and healthy. The cooking process is that meat and vegetables are simmered together over low heat, which allows you to preserve all the juiciness of the vegetables and make the meat very soft.

Ingredients

Cooking process

step 1 out of 9
Wash the vegetables under running water. Peel the onion and garlic. Cut off the tails and cuttings from the radishes.
step 2 out of 9
Wash the chicken well and cut into small pieces.
step 3 out of 9
Cut the peppers, potatoes, radishes and carrots into strips. Chop the cabbage thinly. Chop the garlic very finely or pass through a press. Cut the onion into half rings.
step 4 out of 9
Put the cauldron on the stove and pour vegetable oil into it. When the oil has warmed up, lay out the meat and fry it.
step 5 out of 9
When the meat is browned, add the onion and garlic. Add the carrots after the onions are translucent.
step 6 out of 9
Then add potatoes, radishes and peppers, stir. Continue cooking lagman for 7-10 minutes.
step 7 out of 9
After that, pour in hot water so that it completely covers all the ingredients. Salt the contents of the cauldron to taste.
step 8 out of 9
When the potatoes are tender, add the cabbage and tomatoes. Add dry spices, stir and simmer the dish over low heat for 30-40 minutes.
step 9 out of 9
Boil the noodles, drain the water from it and transfer to the cauldron. Before serving lagman on the table, sprinkle it with chopped herbs.

Bon Appetit!

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