Lagman Chicken

In terms of classic recipes, Lagman with chicken - a very controversial topic. Most of the masters of cooking art, representing the national cuisine of the Central Asian region, said that this dish has no right to be called lagman. That is, it's just noodles with chicken.

Nevertheless, recipes lagman chicken found in cooking literature from the second half of the twentieth century, and this meal is widely distributed in the home.

Apparently, in this case, there is a phenomenon similar to the phenomenon salad "Olivier".

Anyway, the dish has its own delicate flavors and essential for those who can not eat fatty foods for medical reasons. And this is the meaning that it has the right to life.

That, without which there can be Laghman

Poultry meat has its own characteristics. To Lagman chicken does not become a trivial noodles and preserved the main features of Laghman projected on chicken meat, must be taken carefully and thoughtfully to each product, part of the dish. Vegetables should have a delicate taste, which is woven into the overall flavor gamut can not muffle the root note of meat, in this case poultry.

•   Chicken fillet - one kilogram.
•   Fresh cabbage - four grams
•   One large eggplant
•   Two - three colorful bell peppers
•   One large carrot
•   Two medium onions
•   Three or four medium tomatoes
•   One head of garlic
•   One hundred grams of vegetable oil.

Noodles is recommended to prepare the classical way Cesme-Lagman.

For it will need half a kilo of flour, two eggs and salt to taste.

Noodles Cesme-Lagman

For the chicken is most suitable flat, not round noodles. Making flat noodles on classical Dungan extraction method is very difficult. This requires special training and experience. Therefore, we recommend the Uzbek method "Cesme-Lagman" (incised noodles).

Flour to sift through a fine sieve onto the working surface of the table. The hill of flour make a well. To release the eggs and a glass of salt water (half a teaspoon per cup of salt). Knead the dough, if necessary, adding a little salt water. Carefully vymeshennoe dough is rolled out thin layers and cut into strips with a sharp knife. The layer of dough should not be less than half a meter in diameter.

The resulting noodles are boiled in salted boiling water cool, and throws in a colander after two or three minutes after surfacing. Then washed with cold water and lightly flavored sunflower oil.

Chicken sauce

•   Chicken meat is cut into slices, diagonally across from the direction of the fibers.
•   Vegetables cut into sticks.
•   Onion rings sliced ​​and chopped straw, carrots, saute in a frying pan. Remove the vegetables are lightly toasted. Also, separately, are fried in a pan peppers and eggplant.
•   Tomatoes should be placed in a colander and scald with boiling water, then rinse with cold water. With their skin comes off easily. Peeled tomatoes cut into large slices.
•   Sunflower oil is poured on the bottom of the cauldron, or very deep frying pan and heated to boiling. In boiling oil are placed pieces of chicken that roasted him almost instantly. Immediately add the cabbage. When the meat and cabbage at the edges covered with a brown crust, they should be added to all the pre-prepared vegetables and stew for ten minutes on low heat.
•   Add a couple of bay leaves and no other spices.

While the process

During those few minutes when there is a roast chicken, preparing the best sharpening spice flavoring and aromatic qualities of poultry meat - crushed garlic.

Ideally this feathers young green garlic, crushed and milled in a mortar with a small amount of salt, black pepper and vegetable oil. Green garlic can be replaced or mixed with leaves of wild garlic or dzhusaem.

Meanwhile, boil the broth left over from cooking noodles.

Wonderful result

Boiled noodles need to pour over boiling water and put in batches in a deep ceramic bowl or bowls. Top with chicken and vegetables. The entire surface of the meat to cover the crushed garlic. Gently, the edges of the cups to pour the liquid and dilute it with gravy noodle soup. The liquid must not reach the upper level serves about half a finger.

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