Chicken Beshbarmak
by Editorial Staff
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 … Delicious and very possible!
Ingredients
- Chicken (whole carcass) – 1 pc.
- Bulb 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
For filing:
- Onions – 3-4 pcs.
- Ground black pepper – to taste
Directions
- Let’s start with meat and broth. Today we have chicken.
Peel and wash onions and carrots.
- We send chicken, carrots, onions, and bay leaves to a pot of water. Boil the chicken over very low heat, without covering the pan with a lid, so that the broth remains transparent. After boiling, remove the foam with a sieve (repeat several times).
- While the chicken is boiling and the magic aroma of broth spreads through the kitchen, let’s do the dough.
- The dough recipe is very simple. Dissolve salt in water.
- Break the eggs into a bowl of sifted flour and pour in the water. Do not pour in all the water at once, because the flour is different for everyone and the amount of liquid required may differ.
- We knead the dough. After kneading, the dough is firm and elastic. Put the finished dough into a bag, let it rest.
- After that, roll out the dough into a thin layer on a table dusty with flour. Cut the dough layer into rectangles. Leave the dough rectangles on the table, let them dry.
- Leave the finished chicken to cool in the broth. Then we take out the chicken, vegetables, and bay leaf from the broth. Salt the broth and bring to a boil.
- Cut the onion into thin half-rings.
- Pour the onion with boiling broth. Add black ground pepper there. Leave the onion in the broth for 5-7 minutes, then put it on a sieve and let the liquid drain.
- We leave part of the broth for serving beshbarmak.
- Separate the chicken meat from the bones and cut into medium pieces.
- In boiling chicken broth, boil juices (dough rectangles). Cook in small batches, 1 minute after they pop up We spread beshbarmak on a large and beautiful dish. Juice first (after broth, they don’t stick together and are very tasty).
- Then all the meat in a circle. And put the onion in the center (after steaming with boiling broth, it is still with crunch, but without bitterness), sprinkle with black pepper. Serve beshbarmak with broth.
- All the best and bon appetit! Cook at home, cook delicious! Bon appetit!
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