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Ingredients for Cooking
- Chicken meat 400 g
- Onion 1 pc.
- Eggs 1 (yolk).
- Ghee 1 tbsp
- Flour 2 tbsp
- Wine vinegar (to taste).
- Saffron 0.5 g.
- Kinza 3 branches.
- Salt (to taste).
- Main Ingredients Chicken
- Serving 4 servings
- World Cuisine
Inventory:Saucepan., Cooker., Frying pan., Kitchen board., Knife., Spoon.
Step 1: boil the meat.Rinse the chicken meat, then pour cool water in a pan and bring to a boil; during cooking, do not forget to remove the foam. Cook chicken for about an hour and a half. When it is ready, cut it into proportional pieces about four centimeters in diameter.
Step 2: Cook the roast. .Rinse the onion, rinse and chop finely, heat the pan, put ghee and fry until golden. Fry flour, also in oil separately from onions and gradually add to chicken stock (take about a glass of stock) stirring occasionally so that no lumps form.
Step 3: add seasoning.We put the chicken broth on the stove, bring to a boil, add chicken, pour the roast from the onion and the mixture of broth with flour. Pour the pre-prepared saffron infusion (pour saffron into a glass, pour about half a glass of boiling water over it and insist in the aisles for two hours). Then add wine vinegar and chopped cilantro, salt and mix thoroughly.
Step 4: serve to the table.Ideal meal for lunch. Before serving, dilute the yolk in a small amount of warm soup and then pour it into the finished dish. Having scattered on deep bowls and plates, we decorate it with the help of various greens of parsley, dill, and can also be used when making lemon wedges. The soup goes well with sour cream and other sour-milk products. Enjoy your meal!
- - In this recipe you can replace chicken meat with lamb, if you wish.
- - The best taste effect can be achieved only if you use ghee, and not a store mix.
- - If you need a larger number of servings, then increase according to the quantity in the list of ingredients.