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Chicken Nanai Beshbarmak

0
874
Kitchen Kazakh
Calorie content 128.5 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 8.3 gr.
Fats * 7.7 g
Carbohydrates* 15.6 gr.
* per 100 gr. product
Chicken Nanai Beshbarmak
Content

It is not known how the recipe for making beshbarmak in the Nanai style appeared. It is prepared from poultry meat with a large amount of fried onions and carrots and with dough rolled into rolls, layered with chopped onions. The dish turns out to be very aromatic and tasty. The dough is kneaded with milk and eggs.

Ingredients

Cooking process

step 1 out of 9
Rinse the chicken legs and cut them together with the bone into medium pieces. Fry the meat in well-heated vegetable oil until golden brown.
step 2 out of 9
Peel and rinse the onions and carrots. Chop 3 onions into thin quarter rings. Chop the carrots on a coarse grater. In a separate skillet, fry the chopped onions and carrots and add a teaspoon of salt and black pepper to them.
step 3 out of 9
Put the fried chicken meat and carrots with onions into a dish for cooking beshbarmak (cauldron or a saucepan with a thick bottom). Then add ½ liter of boiled hot water to them and crush the bouillon cube. Cover the dishes with a lid and simmer everything over low heat for 15 minutes.
step 4 out of 9
During this time, knead the roll dough. Sift flour into a bowl for kneading dough, break eggs, add milk and 100 ml of vegetable oil. First, knead the dough with a spoon, and then knead well with your hands on the countertop. Cover the kneaded dough with a napkin and leave to rest for 30 minutes.
step 5 out of 9
After this time, cut the dough into 4 equal pieces.
step 6 out of 9
Roll each piece with a rolling pin into a sheet no more than 2-3 mm thick.
step 7 out of 9
Grind the remaining onions into a pulp using a blender. Smear each sheet of dough with vegetable oil and apply a layer of chopped onions.
step 8 out of 9
Then gently roll the sheets into rolls and cut them into pieces of the same size.
step 9 out of 9
Place the rolls on top of the chicken stew. Simmer the dish over low heat for 30 minutes. Your beshbarmak in Nanai is ready. Transfer it to a large, pretty platter, with the onion rolls on the bottom and the chicken and veggies on top. You can serve the dish to the table.

Bon Appetit!

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