Chicken Beshbarmak

Method

1. 01

   Prepare chicken meat, such as breasts, onions and salt. For the test: milk or water, vegetable oil, egg and flour.

2. 02

   Put the chicken to boil, after boiling with a special napkin or spoon remove the scale.

3. 03

   Cook on medium heat. If you want to get a transparent broth, then salt at the very end of cooking.

4. 04

   The finished meat will then need to be cut into pieces.

5. 05

   For the test, combine milk/water, egg with flour. Ratio: 100 ml of liquid, 1 egg, 1 tbsp. spoon of vegetable oil, a pinch of salt and about two glasses of flour. Knead the dough and cool it.

6. 06

   For the sauce, the onions are added thinly but large and sweat it until ready in a small amount of broth and vegetable oil, salt to taste.

7. 07

   Divide the dough into 2-3 parts, each thinly roll and cut into rectangles (they come in different sizes, on average 4 x 5 cm or 5 x 6 cm ...)

8. 08

   Load a few pieces in a boiling broth, immediately stir so that they do not stick together.

9. 09

   Beshbarmak is served as follows: juicy is laid out on a flat dish, pieces of meat or poultry are added to them, onions languished in broth are added, fresh greens are sprinkled at will and additional broth in a bowl with greens.