A common dish in Central Asian cuisine - Beshbarmak - translates as "five fingers". The fact is that the nomads, who often cook it, ate beshbarmak with their hands. That is why in the dish all the ingredients are chopped coarsely: meat, noodles, vegetables.
Traditionally, beshbarmak was prepared from lamb, but today, due to the abundance of various products, a dish is prepared from beef, and from pork, chicken.
Chicken beshbarmak is the most popular and there are reasons for this: low calorie content, inexpensive products, and minimal cooking time.
Chicken Beshbarmak - General Principles
In order for you to get real beshbarmak, and not standard chicken noodles, you should follow some subtleties of cooking:
1. The broth will be more rich and tastier, and the meat is juicier if you cook whole chicken or large pieces. It will be possible to cut the bird in portions after cooking.
2. Choose homemade chicken. Of course, the dish can be cooked from a chilled or frozen product, but it will not be so tasty.
3. The aroma and special taste of the dish will be given by the roots, spices, onions and carrots laid out in the water when cooking meat.
4. The broth will turn out beautiful and transparent, if during cooking periodically remove the resulting protein foam. When the chicken is cooked, the broth must be filtered, and the used vegetables and roots should be discarded.
5. Take cooking utensils with thick walls, for example, a cauldron or a cast-iron stewpan. Due to the uniform heating of such utensils and their retention of heat, the beshbarmak turns out juicier, tastier. For lack of such utensils, it is permissible to use a multicooker.
6. The meat is cooked for a long time, and considering that it is used domestic, not purchased chicken, it is better to cook the bird for at least an hour and a half. This time is just enough to prepare other ingredients: noodles, vegetables.
7. Many people use noodles of any form that they come across, but this is not right. Beshbarmak noodles look like a quadrangle. This is rare in stores, but it can be quite simply prepared independently from water, flour and eggs.
8. When cooking, the noodles will not stick together if one is lowered into the boiling broth. It is cooked for 4-5 minutes.
9. Onions are another main ingredient in the dish. It is taken in large quantities, cut into thin half rings or rings, languished in a broth separately from meat until tender.
1. Chicken Beshbarmak
Ingredients:
• chicken - 1 pc.;
• 3 onions;
• seasoning, allspice black pepper powder - 20 g each;
• sunflower oil - 3 teaspoons;
• 12 tbsp. tablespoons of flour;
• chicken eggs - 2 pcs.
Cooking method:
1. We put the washed chicken in a deep container with water and cook over high heat until it boils.
2. After we remove the foam, the fire is adjusted to the smallest, pour seasoning into the pan, add salt, pepper and boil for 1.5-2 hours.
3. 30 minutes before the chicken is fully cooked, knead the dough: pour water into a cup, stir it with a small amount of oil, salt and eggs. Slowly pour the prepared flour. Knead to a thick, elastic state and put it in the refrigerator, wrapping it in plastic wrap.
4. While the dough is settling down, peel the onion, cut into rings, fry in a skillet with butter until golden brown.
5. We take out completely cooked chicken, cool, separate the meat from the bones.
6. Tear meat into pieces.
7. We divide the rest of the dough into parts and roll it out in a thin layer, cut into pieces in the form of a rhombus.
8. Part of the chicken broth is cast into a clean dish, and in the remaining, boil the pieces of dough.
9. Put the slices of dough on the plates, on them chicken meat, onion fried on top, next we put the bowl with the broth.
2. Chicken Beshbarmak with spices
Ingredients:
• a small chicken;
• 4 onions;
• 1 carrot;
• fresh celery - 4 stalks;
• Lavrushka - 2 leaves;
• a pinch of allspice peas;
• salt - 2 teaspoons;
• half a bunch of parsley;
• a piece of butter;
• a couple of eggs;
• flour - 1 glass;
• sunflower oil - 3 spoons.
Cooking method:
1. Boil the chicken carcass in water with the addition of one onion, carrot and 1 stalk of celery for about 3 hours.
2. While the carcass is being cooked, we start the dough: in a small bowl we pour half a glass of water, add salt, eggs, stir well and slowly pour the flour. Knead the dough until tight. Wrap the dough in a plastic bag and leave it in the refrigerator for 1 hour.
3. Cut the peeled three onion heads into rings, put them in a pan with a thick bottom, pour a little vegetable oil and put a piece of butter, simmer on low heat for about four minutes, stirring occasionally.
4. Finely chop the parsley with a knife.
5. Cut the cooled chicken into pieces, separating the fillet from the bones.
6. Divide the dough into pieces, each roll out into a thin cake, cut into squares.
7. The chopped squares are left on the cutting board to dry a little, then boil in chicken broth.
8. Put the cooked squares on a flat plate, put the stewed onions and meat on top of them, sprinkle with pepper and chopped parsley. On parsley again put a layer of noodles, onions, meat, pepper and parsley. Repeat several times, pour broth on top.
3. Original chicken beshbarmak
Ingredients:
• a small chicken;
• 4 onions;
• 4 carrots;
• allspice powder, salt - 20 g each;
For the dough:
• water - 1 glass;
• half a kilogram of flour;
• eggs - 3 pcs.;
• vegetable oil - 3 tbsp. spoons;
• a pinch of salt.
Cooking method:
1. Boil the carcass in salted water for 2.5 hours on moderate heat with constant removal of the foam. We take the finished chicken out of the broth, cool. We don’t pour the broth.
2. Knead the dough: add salt, a little sunflower oil, eggs to a cup of water, mix thoroughly and add flour. Knead a thick dough that does not stick to your hands. Cover the dough with a clean cloth and let it rest for half an hour.
3. In a frying pan with oil, fry the onion, cut into half rings, for 3 minutes, put the carrots grated on it on a medium grater, and fry until completely softened.
4. Separate the bones from the cooled chicken, and tear the meat into pieces with our hands.
5. We divide the dough into several parts, each roll out into a small thin layer, lay them whole in a boiling broth and cook for several minutes.
6. Cooked pancakes slowly pull out a slotted spoon, cool.
7. On each cooked plate of noodles we put meat, on top fried vegetables, wrap everything in the form of an envelope and put it on a portioned dish, put a glass cup with broth next to it.
4. Chicken beshbarmak with vegetables and herbs
Ingredients:
• chicken breast weighing half a kilogram;
• finished beshbarmachnaya noodles - 2 packs;
• shallots - 3 pcs.;
• leek - 4 stalks;
• vegetable oil - 3 tbsp. spoons;
• red and black pepper - 30 g each;
• salt - 20 g;
• 5 basil leaves.
Cooking method:
1. Pour a little salt into a pot of water, add a stalk of leek, lay the chicken breast, cook to a boil over high heat. After boiling, remove the foam and cook over low heat until cooked.
2. We take out the boiled breast, filter the broth.
3. We put the pot and broth on a small fire again, salt it at will, bring it to a boil.
4. We put 8 plates of beshbarmak noodles into the broth and cook for several minutes.
5. We divide the cooled breast into pieces, remove the bones.
6. We shallot the shallots and fry over low heat until softened with a small amount of oil.
7. We spread the chicken meat on the onion, on top of the beshbarmak noodles, mix well, add salt, red and black pepper if necessary, warm for three minutes.
8. When serving, transfer all ingredients to a flat plate, decorate with basil leaves, put a bowl with broth next to it.
5. Chicken Beshbarmak in a slow cooker
Ingredients:
• noodles;
• 1 medium chicken leg;
• tomato - optional;
• a couple of cloves of garlic;
• 2 onions;
• a bunch of parsley;
• leaf of lavrushka;
• floor of celery root;
• 1 carrot.
Cooking method:
1. Put ham, carrot, onion without husks, washed celery root, lavrushka and any seasoning in the capacity of the multicooker, pour 2 liters of water, adjust the device to the “soup” mode and cook for 2 hours.
2. In a separate pan, boil the noodles.
3. The second head of the onion is cleaned, cut into strips, put in a cup and pour the chicken broth.
4. Put the noodles on a portioned dish, put the meat and onion that has separated from the bones on top, fill with broth and sprinkle with chopped parsley, you can put a little tomato.
6. Chicken beshbarmak with potatoes
Ingredients:
• a small chicken carcass;
• 6 potato tubers;
• a couple of carrots;
• 3 onions;
• fresh parsley - 1 bunch;
• salt, allspice, seasoning for chicken - 1 teaspoon each;
• 2 leaves of lavrushka;
• flour - 12 tbsp. spoons;
• 2 eggs;
• some sunflower oil.
Cooking method:
1. We cook chicken in water with the addition of carrots, sprigs of parsley, parsley, seasoning, salt.
2. We take out the cooked carcass from the broth along with carrots, filter the broth.
3. In a separate pan, boil peeled potatoes, cut into large pieces.
4. Onion cut into strips and fry in oil over low heat until softened.
5. Knead a tight elastic dough from a mixture of water, flour, eggs and salt. We give the test to lie down for half an hour.
6. Divide the dough into pieces, roll it into 2 mm thick flat cakes and cut it into diamond-shaped pieces.
7. Boil diamonds in boiling broth.
8. Separate the chicken from the bones, cut the meat into pieces.
9. Lay the layers of boiled potatoes, noodles, chicken, onions on a flat serving plate, decorate with slices of boiled carrots on top, sprinkle with herbs, pour a small amount of broth.
Chicken Beshbarmak - advice on how to serve the dish
There are two main ways of serving, but this does not mean that you cannot serve chicken beshbarmak in your own way:
1. Four plates are needed, on the first lay the noodles, on the second - vegetables, in the third put the chicken. The fourth plate is given to the guest, it is in it that he will independently collect his chicken beshbarmak. Additionally, they put a bowl with chicken stock and a bowl with a variety of chopped herbs.
2. In a single deep serving plate lay several layers of noodle leaves, on top of the chicken, after the vegetables. Pour all the ingredients with the broth, sprinkle with herbs.
