Recipe for making chicken beshbarmak. A list of ingredients and a step-by-step process for preparing a Kazakh dish. And also the answer to the question: "Why does the ego eat with hands?"
In our family, when close relatives gather, it is customary to cook the traditional Kazakh dish "beshbarmak". Despite the fact that my Ukrainian grandmother came to Kazakhstan back in 1964 and married my grandfather (he is Kazakh), she still learned to skillfully cook this delicious dish revered by the people, which she taught us. In general, "beshbarmak" is supposed to be eaten with your hands. Let me explain why. The word “devil” in translation from the Kazakh language means the number five, and “barmak” means a finger, that is, “five fingers”. And we cook it from horse meat, beef, lamb or chicken meat. But since there is a small child in the family, we often use chicken meat, which is easy to digest, and, moreover, is very low in calories.
- Calorie content per 100 g - 72 kcal.
- Servings - 1 large dish
- Cooking time - 2 hours 30 minutes
Ingredients:
- Hen
- Potatoes - 5 large potatoes
- Onion - 1 large onion
- Flour - 600 g
- Water - 200 g
- Eggs - 2 pcs.
- Salt
- Pepper
Cooking chicken beshbarmak:
- Put the peeled chicken in a saucepan and cover with cold water. Put on fire. When preparing beshbarmak, it is advisable to use the breast (by the way, the most dietary part of the chicken).
- As soon as the water boils, remove the foam and salt so that the broth is not too salty (since after cooking this broth is usually drunk - in Kazakh “sorpa”). Cooking time for meat is 2 hours.
- Cut the onion into "rings", add black ground pepper to it and place on a plate. After about an hour and twenty minutes from the beginning of cooking, pick up a little broth from the pan with a spoon, but so that it is with fat, and pour this broth on the onion until it is completely covered with it. Cover the plate with drenched onions.
- 35 minutes before the end of cooking, add 5 peeled potatoes and seasonings. Taste it. Tip: it is better to put whole potatoes without cutting them, so that they do not turn out to be boiled.
- Prepare the dough: drive eggs into the flour, add a teaspoon of salt and water. Knead the tough dough and leave under a bowl for 30 minutes. After that, roll out the dough as thin as possible. The thinner the zhaima is, the tastier it will be.
- After 2 hours, remove the meat and potatoes.
- Next, cut the dough into squares of about 6x6 cm and after boiling the meat and potatoes, place them in the same boiling broth. Cook for about 5-7 minutes.
- We remove the "jam" in a wide dish. I like to add a little butter on top, literally a teaspoon each on 4 sides of the dish. So it turns out somehow tastier. Cut the potatoes into 3-4 pieces and add to the dish. Cut the meat (breast) on top and add the onion with the removed broth, while the onion is placed in the middle of the dish, and it is advisable to distribute the broth over the entire zhizn so that it is juicy. That's all.
And one more thing: pour the sorpa into kisais (bowls), which, as I said, is served at the end of the meal. Of course, you can find a lot of recipes for making beshbarmak, from the original traditional ones to new ones, invented in our time, when you don't even have to cook the dough, but just buy ready-made "zhaima", but this preparation is really worth trying and delighting your loved ones …
You can also make a salad with shrimp and chicken, I think you will like it.
Bon Appetit! And share via social networks with your friends, thanks!
