Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Aromatic chicken
1 serving
Boiled whole chicken is deep-fried until crust is formed, placed in pottery, roughly chopped ginger and bulb onions, cloves, cinnamon, badyan, pepper, parsley, dill, salt are added, uncooked chicken broth is boiled until cooked. The sauce is prepared: the stock remaining after the chicken park is strained, poured into a pan, brought to a boil, the foam is removed and, shaking the pan, starch diluted with cold water (1:
2) is trickled in. The chicken carcass is placed on a dish and watered with sauce.
Boiled whole chicken is deep-fried until crust is formed, placed in pottery, roughly chopped ginger and bulb onions, cloves, cinnamon, badyan, pepper, parsley, dill, salt are added, uncooked chicken broth is boiled until cooked. The sauce is prepared: the stock remaining after the chicken park is strained, poured into a pan, brought to a boil, the foam is removed and, shaking the pan, starch diluted with cold water (1:
2) is trickled in. The chicken carcass is placed on a dish and watered with sauce.
parsley greens - 10 g, dill - 10 g, onions - 10 g, salt to taste, cloves to taste, ginger - 10 g, cinnamon to taste, badyan to taste, chicken - 210 g, lard - 30 g, potato starch - 10 g, allspice to taste
