Categories
Blanks for the winter
  1. home
  2. ➠ Meat dishes
  3. ➠ Beshbarmak
  4. ➠ Classic chicken beshbarmak

Classic chicken beshbarmak

0
799
Kitchen Kazakh
Calorie content 171.9 kcal
Portions 3 port.
Cooking time 90 minutes
Proteins * 10 gr.
Fats * 6.9 gr.
Carbohydrates* 21.2 g
* per 100 gr. product
Classic chicken beshbarmak
Content

Classic beshbarmak is made from lamb. Housewives often replace fatty lamb with chicken meat. As a result of a simple cooking process, a hearty and tasty dish is obtained, which decorates not only the dining, but also the festive table. It is advisable to cook beshbarmak from homemade chicken, then you will have a rich and aromatic broth.

Ingredients

Cooking process

step 1 out of 11
Rinse chicken with bone, put in a saucepan, cover with cold water and place over high heat. When the broth boils, remove the froth, add salt to your liking, put the onion cut into pieces, allspice peas and cook the chicken over low heat for an hour. It is necessary that the meat lagged behind the bone. At the end of cooking, place a laurel leaf in the broth.
step 2 out of 11
While the meat is cooking, make the dough. Sift flour into a bowl for kneading dough, add a pinch of salt and break an egg.
step 3 out of 11
Then pour in cooled boiled water and knead the dough. Some cooks recommend adding ice water. The kneaded dough should be tight enough not to stick to your palms. Place the dough in a bag and leave for 30 minutes.
step 4 out of 11
Transfer the cooked chicken from the broth to a separate plate. If the broth has boiled away during cooking, add some more water and bring to a boil. Then strain the broth onto a sieve. Divide the meat with your hands into small pieces.
step 5 out of 11
Peel the other onion and chop it into thin half rings.
step 6 out of 11
Transfer the chopped onion to the boiling broth, cook for 3 minutes and place on a plate with a slotted spoon. Pour half of the broth into another bowl. Serve it separately to beshbarmak.
step 7 out of 11
Roll out the rested dough with a rolling pin into a thin sheet. Then cut it into large squares.
step 8 out of 11
Then boil these noodles in the remaining broth until tender.
step 9 out of 11
Transfer the finished noodles to a large platter with a slotted spoon. Place the chicken pieces on top of the noodles.
step 10 out of 11
Place the onion stewed in broth on the chicken. Sprinkle the dish with pepper, pour hot broth.
step 11 out of 11
Pour the broth that was previously poured into separate bowls. Decorate the dish with fresh herbs. The classic chicken beshbarmak is ready. You can serve it to the table.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *