Chicken beshbarmak: the best recipes. Beshbarmak with boiled chicken Beshbarmak chicken with noodles

Chicken beshbarmak is, in short, chicken meat with homemade noodles boiled in rich chicken broth. And if not briefly, then there is not enough space on this page to describe how delicious it is.

I won’t waste my time and yours on sophisticated epithets, but will get straight to the point.

Ingredients

To prepare chicken beshbarmak we will need the following products:

• chicken
• 3-4 large onions
• 3-4 large carrots
• salt, pepper to taste

Beshbarmak without boiled flatbreads or homemade noodles is just chicken with onions.

To prepare the dough we will need:

• approximately 200 grams of water
• 500 grams of flour
• 2-3 eggs
• 1-2 tablespoons vegetable oil
• 1 teaspoon salt

How to cook chicken beshbarmak

First of all, you need to put the chicken on the boil. We take a large pan, such that the chicken goes in whole. You can cut it into large pieces if it doesn’t fit into the pan.

Place the chicken in the pan and fill it with water so that the water completely covers the chicken. Season well with salt, pepper and add your favorite spices as you see fit.

Place the pan with the chicken on the fire and close the lid. We will cook the chicken for a long time, 2-3 hours over medium heat, we want the meat to easily fall off the bones.

About 40 minutes before cooking the chicken, you can knead the dough. To do this, pour water into a deep cup and break the eggs into it. Pour flour into a cup, add vegetable oil and salt. Knead this mixture into a stiff dough, adding flour if necessary. Cover the dough and set aside in a cool place to rest.

Place a frying pan on the fire and pour vegetable oil into it. Cut the onion into half rings and throw it into the frying pan.

Grate the carrots on a coarse grater and add to the pan with the onions.

Our task, stirring occasionally, is to fry the onions and carrots until tender, that is, so that they stop crunching.

When the onions and carrots are fried, the chicken should be ready. Remove it from the hot broth and place it on a large dish.

We need to separate the chicken meat from the bones so that only a pile of chicken meat remains on the plate.

It's time to start testing again. Cut off large pieces of dough and knead them in your hands to form small flat cakes.

Roll out the cakes with a rolling pin to a thickness of approximately 2 millimeters.

At this point, recipes usually advise cutting the dough into diamonds to make homemade noodles, but in our family they do it differently. We cook the whole tortillas.

Carefully lower the tortillas into the boiling chicken broth and cook until tender, 5-7 minutes.

When my daughter wants beshbarmak, she says: let’s eat boiled pancakes.

When the dough is ready, catch the cakes from the broth and place them like pancakes on a large dish.

We serve all three ingredients in separate dishes: chicken meat, fried onions and carrots and “boiled pancakes.”

For those who don’t know, I’ll explain how to eat it. Place the flatbread on the plate. Place chicken meat and fried onions and carrots in the middle of the flatbread.

Wrap the filling in a tortilla to make an envelope.

We take the envelope with the filling with both hands and eat it, carefully, trying not to let it unfold.

I almost forgot! You can pour the broth that remains in the pan into a cup and wash down the chicken beshbarmak with this broth. Believe me, it's very tasty!

A non-classical recipe for a Kazakh dish and stewed onions. A dish for a festive table made from boiled dough, chicken meat, and stewed onions.

Ingredients:

• 4 things. Luke
• 100 gr. drain oils
• 100 ml. vegetable oil
• Parsley

For the test:

• 0.5 tbsp. water
• 2 pcs. eggs
• 0.5 tbsp. l. salt

For the broth:

• 1 chicken
• 1 PC. carrot
• 1 PC. onion
• 2-3 pcs. celery stalk
• Bay leaf
• Black peppercorns

Cooking process:

1. Prepare broth from a whole chicken in advance with the addition of carrots, onions, and celery stalks. Remove the finished chicken from the broth.
2. Prepare the dough. Add a spoonful of salt to a mug of water. Mix. Pour into a bowl. Beat in 2 eggs. Mix.
3. Add flour and knead the dough. The dough should be cool. Let the dough rest for 15-20 minutes.
4. Cut the onion into strips. Pour vegetable oil into a cauldron and add butter. Simmer the onion over low heat for a couple of minutes.
5. Chop the parsley. While the onions are cooking, you need to disassemble the chicken. Remove bones and skin. Break large pieces of chicken into smaller pieces with your hands.
6. The onion is ready, it has become transparent.
7. Take a piece of dough and roll it out thin. Cut into diamonds. Leave the dough on the table to dry.
8. Place pieces of dough into the boiling broth. Stir. Cook until done. The dough has boiled. Place the boiled pieces of dough on a plate. Place onions on top.
9. Then pieces of meat. Pepper the meat and sprinkle with parsley.
10. Again a layer of dough, onion, meat, pepper, sprinkle with parsley. Pour some broth over it.
11. When serving separately, pour the broth into a small bowl. Bon appetit. Read more:

Chicken beshbarmak in a slow cooker

Ingredients for 4 servings:

• Chicken carcass - 1 piece
• Onions - 5 pieces
• Noodles for beshbarmak - 400 grams
• Bay leaf - 3-4 pieces
• Fresh dill - 20-30 grams (for serving)
• Spices - To taste
• Salt - To taste

Step by step:

1. When you need to quickly make a delicious dinner for the whole family, modern technology comes to our aid, and today I will tell you how to cook chicken beshbarmak in a slow cooker. This is a delicious Kazakh dish, which is usually made in a cauldron, using lamb, beef and horse meat, which takes a lot of time. Our recipe for making chicken beshbarmak in a slow cooker, on the contrary, is very simple and easy, the chicken cooks much faster, and we will take ready-made noodles, so it will take us no more than an hour and a half to do everything.
2. To begin, we thoroughly rinse the chicken under running water, cut it into portions and place the chicken in the multicooker bowl.
3. We also put two whole peeled onions, a bay leaf and salt into the bowl, fill everything with water and close the lid of the multicooker. Turn on the “Stew” (or “Soup”) mode and cook the chicken for one hour.
4. After an hour, the chicken will be completely ready, so we transfer it to a plate and separate the meat from the bones, and discard the onion and bay leaf.
5. Turn on the “Steam” mode and cut the remaining onion into rings. When the broth boils, dip the onion rings into it for a couple of seconds, then remove them and sprinkle half of the rings over the chicken.
6. Then add the noodles to the broth and cook until fully cooked.
7. After the noodles are cooked, use a slotted spoon to catch them and place them on a dish, and put pieces of meat and onions on it, sprinkle everything with the remaining onion rings and fresh dill on top.
8. As you can see, everything is quite easy and quick, but what an incredibly delicious dinner you get with this recipe. Bon appetit everyone!

Beshbarmak with chicken breast

Ingredients:

• chicken breast (with bones and skin) - 1 kg;
• egg noodles for beshbarmak - 200 grams;
• onions - 200 grams;
• sunflower oil - 5 grams;
• salt,
• Bay leaf,
• ground black pepper.

Preparation:

1. Wash the chicken breast and cut in half.
2. Boil the chicken breast in slightly salted water for 30 minutes, add bay leaf and pepper at the end of cooking. It is important to cook the meat for beshbarmak on the bone, then the taste will be more intense.
3. Cut the onion into half rings.
4. Fry the onions in a frying pan with the addition of sunflower oil.
5. Then add a small amount of chicken broth to the onion and simmer the onion for 5-10 minutes over medium heat.
6. Remove the finished chicken fillet from the broth and cool slightly.
7. Place beshbarmak noodles into boiling chicken broth and cook for 5-7 minutes.
8. Separate the slightly cooled chicken fillet from the bones and skin, cut the meat into small pieces.
9. Add the chopped chicken meat to the stewed onion and mix.
10. Using a slotted spoon, remove the boiled noodles from the broth and place the noodles on a plate.
11. Place chicken fillet and onions on top; you can additionally pour a small amount of broth over the dish. Beshbarak is usually served on large flat plates, with chicken broth poured into bowls.

How to cook chicken beshbarmak

Beshbarmak is a dish of Kazakh national cuisine. But for us, beshbarmak is a memory of our youth, of the place where we were born, and of our parents, who lived in Kazakhstan for many years. So, the recipe chicken beshbarmak in a city kitchen.

Ingredients:

• 1 domestic chicken
• 1 kg of store-bought chicken thighs or 0.5-1 pcs. young meat chicken
• 2 onions
• 1 carrot
• For the test:
• 1-2 eggs
• 150 g water
• premium flour - 2-3 cups

Preparation:

1. Cook chicken broth.
2. Place homemade soup chicken, prepared for cooking, in a large saucepan, add plenty of water and put on fire. Bring to a boil, not forgetting to remove the resulting foam in time. After this, add the peeled onion and carrots (whole!) to the broth and, reducing the heat to a minimum, continue to cook the chicken. The broth should not boil too much; bubbles should form no more than once per second. It is with this cooking that the broth turns out tasty and clear. Cooking time depends on the age of the soup chicken, but on average 2 hours. After the meat is almost separated from the bones, add the raw, thoroughly washed thighs and turn up the heat so that the broth comes to a boil as quickly as possible. After boiling, add salt to the broth to taste, but so that the salt is felt, reduce the heat and cook the meat until it easily separates from the bones.
3. About an hour before the meat is ready, knead the dough.
4. Combine eggs, water, half a teaspoon of salt in a bowl and, gradually adding sifted flour, knead the dough. The dough should be stiff and elastic. Set aside the finished dough for 10-15 minutes, then cut into small pieces and roll each into a thin layer (2-3 mm thick). Place the rolled out sheets of dough on the prepared area and dry.
5. Break the chicken into pieces
6. Let's return to our chicken broth. Remove the finished meat from the broth and let it cool slightly so that you can then disassemble it with your hands and separate the bones. We tear the meat itself into small pieces and put it in a separate bowl.
7. Remove the onion and carrots from the broth.
8. Place a finely chopped fresh onion in a separate container, fill it with boiling broth and cover with a lid. When the onion is steamed, add a little ground black pepper to it.
9. Steam onions in broth
10. Before we start cooking the dough, it is necessary to prepare a large and, if possible, deep dish in which we will serve beshbarmak on the table.
11. Increase the heat under the saucepan with the broth. Place the prepared dough sheets into the boiling broth (if there is a lot of dough, then make 2 or 3 bookmarks). Cook until done for 5-6 minutes. The main thing is not to overcook it. Now comes the hardest part: removing the finished dough sheets from the broth. One person needs to hold the dish next to the pan, while the other person uses special kitchen tongs to remove the dough. Victory! Layers of dough on a dish!
12. We cut them with a knife into large rhombuses (10 x 10 cm), place the meat on top along the edges of the dish and pour hot broth over it. Onions are served separately.
13. It must be said that you need to put the dough into the broth when the guests are already sitting at the table and several toasts have already been said and the appropriate number of drinks have been drunk, and there are salads and cold cuts on the table as appetizers. And here we serve a hot, incredibly delicious-smelling dish - beshbarmak chicken, cooked in a city kitchen!

A curtain! Over the next 15 minutes, conversations at the table die down and only the clatter of forks on plates breaks this silence!

Bon appetit!

Chicken beshbarmak

Traditionally, beshbarmak was prepared from horse meat, then beef and lamb began to be used. Recently, the chicken beshbarmak recipe has gained popularity. Chicken meat is very tender, and, moreover, budget-friendly.

Ingredients:

• 3-4 onions;
• Medium sized chicken;
• Tbsp. vegetable oil;
• ¾ glass of water;
• 400 g flour;
• 2 eggs.

Preparation:

1. First, rinse the chicken. A large carcass can be divided into several parts.
2. Place the chicken in a large saucepan and cover with water. The water should completely cover the chicken.
3. Place on the fire, wait until it boils and skim off the foam. Cook over low heat for at least two hours.
4. Knead the dough and knead it thoroughly with your hands. By adding vegetable oil, this dough will be much easier and more enjoyable to work with.
5. Form into a ball, cover with cling film or place in a bag and refrigerate. Let the dough rest for 30 minutes.
6. Peel the onion and fry it until tender over medium heat.
7. Roll out the dough and cut out diamonds.
8. Pour 5-7 cups of broth into another container, and boil the noodles in the remaining broth. It is worth remembering that homemade noodles boil very quickly.
9. Cook for a maximum of 5 minutes.
10. Tear the chicken into small pieces and place on a plate along with the noodles.
11. The broth can be served in a bowl, or you can pour it over the dish. Read more:

Beshbarmak, prepared from ready-made noodles

Ingredients:

• Homemade chicken – half a carcass
• Barmless noodles – one pack
• Three onions

Recipe for making chicken beshbarmak:

1. In a large saucepan, boil the chicken in salted water until tender.
2. It is necessary to cook the chicken for about an hour, or even more, so that the meat is tender. It is better to take homemade chicken, it is fattier. We will pour its fat over the noodles so that they do not stick together.
3. When the chicken is cooked, take it out and cut it into medium-sized pieces. We leave the bones.
4. Scoop the fat from the broth into a separate bowl with a spoon.
5. Boil the noodles in the remaining broth.
6. To do this, throw the prepared noodles into the boiling broth and cook for about six minutes. Stir constantly. Don't throw a lot of noodles, they may stick together. It is better to divide it into two times.
7. Place the cut chicken meat into a large saucepan or dish.
8. We take out the finished noodles with a slotted spoon and transfer them to the pan with the meat. Add fat from the broth and stir.
9. Cook the remaining noodles. We also remove the finished noodles with a slotted spoon, add fat and mix again. The more fat we add, the tastier the beshbarmak will be.
10. Peel and chop the onion.
11. The onion can be pre-fried in a frying pan with oil. After this, add to beshbarmak and mix.
12. But we won’t fry it today.
13. Place beshbarmak on a plate and sprinkle onions on top.

Bon appetit!

Central Asia is traditionally considered the birthplace of this dish. The name “beshbarmak” itself translates as “five fingers,” which characterizes the peculiarities of its use, because even now in eastern countries some dishes are supposed to be eaten with hands. These include beshbarmak, which was traditionally consumed in a similar way, washed down with tuzduk - meat broth served in bowls.

Chicken beshbarmak

For the classic dish, according to the ancient recipe, horse meat was supposed to be used as the base. On holidays, certain, special delicacy varieties were used. Later they began to use lamb, camel, and beef. Well, chicken beshbarmak is the trend of the current times. Because in Asian countries, such meat is most accessible and costs much less than horse meat. In addition to meat, the recipe calls for the use of homemade noodles and vegetables. And preparing chicken beshbarmak is extremely simple. To do this, you don’t need to be, as they say, “seven spans in the forehead.” Basic culinary skills and knowledge will be enough. Let's try to master it too.

Beshbarmak. Chicken recipe

Ingredients: one medium-sized chicken, half a kilo of onion, seasonings and salt, a couple of tablespoons of vegetable oil, a couple of glasses of flour, two eggs.

Before preparing chicken beshbarmak, you also need to take care of the noodle dough. Of course, you can buy it ready-made in the store. But you can cook it, as they say, with your own hands at home. It will be more interesting and tastier. So, wash the chicken and set it to cook in a large saucepan (if the specimen is large, you can cut it into several parts). The cooking process is quite lengthy and takes up to three hours.

Dough

In the meantime, let's make the dough. Pour water into a bowl, add salt and eggs, mix. Gradually add flour in a thin stream, stirring. Knead the product until it stops sticking to your hands. Wrap the finished dough in cling film and place it in the refrigerator. Later, we roll it out into a sheet about three millimeters thick. Cut homemade noodles into diamonds.

Next steps

Before making beshbarmak from chicken, remove the finished bird from the pan and let the meat cool. Divide the pulp into pieces (tear with your hands). We remove the bones to the side. Peel the onion and cut it into half rings. Fry in vegetable oil in a frying pan until golden brown. Drain half of the broth from the chicken and strain it into a separate container. In the second half, boil the noodles until tender. Mix noodles, chicken and onions in one deep bowl. Season with dry seasonings. You can decorate with fresh herbs. We serve chicken beshbarmak to the table along with strained broth, poured separately into deep bowls (they are supposed to wash down the dish).

Variations

There are some variations of this oriental dish. Well, first of all, you can cook beshbarmak from chicken with potatoes. By adding this ingredient, the dish will only benefit, it will become more satisfying, and the taste will improve. For these purposes, we use three medium potatoes for the above quantity of products. They need to be peeled, cut into cubes, and boiled (can be done with noodles or separately). We introduce potatoes into the dish at the final stage. You can also do this with other vegetables that complement the taste. For example, with carrots. You can also try to improve the preparation of chicken beshbarmak. Some cooks prefer to add chopped fresh tomatoes or a couple of spoons of tomato paste to the dish. These procedures add characteristic sourness. But this turns out to be a slightly different dish. Celery root also looks good in beshbarmak if you have it on hand. In general, oriental food leaves wide scope for culinary activities for those who want to show their imagination.

A few secrets

How to serve?

There are several ways to serve this dish on the table.

1. Classical. All parts of the dish must be served separately. Pour meat, vegetables and noodles into various deep bowls. And each guest is given a plate in which he will independently “assemble” his beshbarmak, according to his preferences. After all, some people like to add more meat, while others like to add more vegetables or noodles. A bowl of broth in which the chicken was boiled is placed on the table next to each guest. It is customary to drink beshbarmak with this broth.
2. Portioned. In each of the plates (according to the number of guests) we place several sheets of homemade noodles, then several pieces of meat, and last are the vegetables. Fill each plate with chicken broth until it lightly covers the ingredients. Meanwhile, the dish should remain thick, and not in the form of a soup. You can decorate the dish using chopped greens of various types. Cilantro or parsley are best.

Let's sum it up

As you can see, there is nothing complicated about making beshbarmak. Even a culinary novice can cope with this task. And I really want to try cooking! And don’t forget to invite your friends and have an evening of Central Asian cuisine.

Today we will learn how to properly prepare beshbarmak with chicken so that it is not inferior to the traditional version of the dish. After all, real food is served with a different type of meat. The most popular are lamb, horse meat, and beef. However, our people fell in love with the recipe with chicken. This saves cooking time and money.

Beshbarmak has several names. The most common: bishbarmak and besbarmak. Such synonyms appeared along with different pronunciations. Many people are interested in whether this is the national dish of which regions?

It is popular in the following cuisines:

• Bashkir;
• Uzbek;
• Kazakh;
• Tatar;
• Kyrgyz

Each culture prepares besbarmak in its own special way. All recipes have one thing in common: this. The main ingredients (meat and dough) are boiled. They are not baked in the oven or fried in a frying pan, but boiled.

Traditionally, the dish is consumed by all guests from a common plate. Only the broth is poured in portions, which is used to wash down the beshbarmak. Where did this name come from? The words “besh” and “barmak” are translated as five fingers. Previously, such food was eaten with hands.

Interesting to know! It is customary to chop the meat finely. Coarsely chopped pieces show disrespect for the guests.

It’s difficult to call the dish dietary. Because onions are predominantly fried with oil. And the noodles for serving are rolled from flour dough. However, it is very tasty and worthy of pampering yourself and your loved ones.

Beshbarmak with chicken and potatoes - classic recipe

Hearty beshbarmak with the addition of vegetables. In addition to its amazing taste, the dish looks very impressive.

We will need:

• large ham - 1 piece;
• 3 liters of water;
• a couple of carrots;
• fresh herbs;
• butter;
• 5-6 small potatoes;
• onion - 1-2 heads;
• 2-3 pcs. Sweet pea;
• a pair of bay leaves;
• parsley;
• 250-350 g flour;
• salt;
• 1 egg;
• half a glass of water.

On a note! Do not speed up the cooking of the bird. Never pour boiling water over the chicken. Cook the broth over medium heat. This is the only way you will get a clear broth and tasty meat.

Step by step process:

1. We clean and wash the vegetables. Let the ham boil. When the water boils, add peas, bay leaves, potatoes and carrots. Add salt to taste.
2. Throw in small vegetables whole. If necessary, divide in half. Cook the potatoes and carrots until tender. About half an hour. Then remove the fruits from the pan. We continue to cook the meat.
3. Be sure to remove the foam.
4. Meanwhile, prepare the dough. Beat the egg with a pinch of salt and water. Then gradually add flour, kneading an elastic mass that does not stick to your hands.
5. Cover the bun with a towel and leave it alone for 10 minutes. Then roll out the dough into a thin layer. Cut into rectangles.
6. Finely chop the onion and pour boiling water for 5-10 minutes. We separate the boiled meat from the bone. Strain some of the broth and set aside. Boil the rectangles in the remaining broth (maximum 10 minutes).
7. Place the boiled noodles on a saucer and brush with butter. Place the chicken in the center and sprinkle with herbs.
8. Next, lay out the onions, pieces of potatoes and carrots. Pour the broth into bowls. The dish is ready.

With chicken and pickled onions: a homemade recipe

This recipe is a little different from the classic version. However, it is not inferior in taste and appearance.

• chicken;
• butter;
• pepper;
• garlic to taste;
• salt.

• egg;
• a pinch of salt;
• 100 ml water;
• 100 ml milk;
• 4 cups flour

Onion marinade:

• 1-2 tbsp. l. table vinegar;
• 1 tbsp. l. granulated sugar;
• 0.5 tbsp. l. salt.

On a note! Throw the noodles for beshbarmak only into the boiling broth, then brush with oil. This is the only way the rectangles will not stick together.

Preparation step by step:

1. Let the chicken cook. After boiling for about 1 hour. Remove the foam and add salt to taste. Finely chop the onion and add water. Add the ingredients for the marinade and let it sit.
2. In a bowl, beat the egg with salt, milk and water. Then add flour, kneading the elastic dough into a ball. We put it under film and in the refrigerator.
3. We take out the finished carcass and separate the pulp. Squeeze the garlic into the meat and mix everything.
4. We pour part of the broth into a separate container - we will wash down the dish with it.
5. Roll out the dough thinly and cut into slices. Boil the noodles in the remaining broth, which we first bring to a boil.
6. Then we place the diamonds in a sieve/colander and place them in a saucer for serving.
7. Mix with pieces of butter. Place chicken on top.
8. Pepper the layers to taste. Squeeze the onion and sprinkle it on the dish. Serve beshbarmak in the center of the table, and pour the broth into mugs in portions.

Bashkir and Tatar - very tasty cooking recipes

Traditionally, beshbarmak is prepared with lamb, beef, duck, and horse meat. However, it is permissible to serve a dish from another type of meat - chicken and pork, etc. Therefore, we will consider the most delicious cooking technologies with chicken.

Bashkir beshbarmak with chicken

Delicious, aromatic and easy to prepare.

For the broth we need:

• 1 whole chicken;
• bulb;
• carrot;
• celery stalks.

For the test:

• flour;
• half a standard mug of water;
• two eggs;
• a little salt.

For the dish:

• vegetable oil;
• butter;
• fresh parsley;
• boiled chicken meat;
• pepper;
• 4 small onions.

On a note! Don't be afraid to overcook the chicken a little. Only a little. Well-boiled meat comes off the bone much easier.

Cooking step by step:

1. Boil the carcass until cooked. Cook together with vegetables.
2. Let's start the test. Dilute 1 tablespoon of salt in water and pour into a deep bowl.
3. Break the eggs into it and mix. Then add flour and knead the dough like dumplings.
4. Collect the mixture into a ball, cover (you can use a bowl) and leave to rest for 15-20 minutes. Chop the onions into thin strips and fry in a frying pan/cauldron with vegetable and butter. Stir occasionally.
5. Finely chop the parsley, cut the chicken, separating the meat. Roll out the dough into a layer, which we divide into several diamonds.
6. Dry the dough and send it to boil in boiling broth. Cook the noodles until tender and remove with a slotted spoon.
7. Lay out the dish in layers. Diamonds, onions, chicken, parsley. Then the layout can be repeated: noodles, onions, meat, herbs.
8. Pepper the ingredients to taste. Lightly pour broth on top. We filter the remaining broth and pour it into a separate bowl for each person.

Tatar beshbarmak with chicken

Simple technology, amazing results.

Note! Small family? Reduce the consumption of ingredients by half.

We will need:

• 2 broilers;
• 1 kg of potatoes;
• a couple of carrots;
• 0.5 glasses of water;
• 5-6 onions;
• salt pepper;
• greenery;
• a stick of butter;
• two eggs;
• 500 g flour.

Recipe description:

1. Boil the carcasses in salted water. We clean and wash the vegetables.
2. To prepare the dough, combine eggs with flour and salt (1 tsp). Mix everything and pour in half a glass of cooled boiled water. Knead the stiff dough.
3. Cover the batch with a towel and leave for 30 minutes. Then knead the dough a little again and divide it into three parts. Roll each into a thin layer and cut into diamonds. Let the workpiece dry a little.
4. We take out the finished carcasses and cut them up. We split the meat without bones and skin into fibers. Divide the broth into three parts. The first one is cast for serving. Pour the second into a separate saucepan and bring to a boil.
5. Boil the potatoes in the remaining broth. Carrots can be boiled with tubers or fried.
6. Throw the noodles into the boiling broth and cook for 5 minutes.
7. Finely chop the onion into half rings and sauté in a frying pan with oil. Let's start assembling.
8. Place the potatoes, cut into pieces, on a beautiful saucer. Then chicken, noodles and onions in oil. Place the carrots in the first layer or together with the onions (depending on the method of preparing the vegetable).
9. Decorate the beshbarmak with herbs and pour the broth into bowls. We serve the dish not as a soup, but as a second dish, washed down with chicken broth.

On a note! While the guests are gathering at the table, has the beshbarmak cooled down? Reheat in the microwave. A hot dish reveals more aroma and taste properties.

How to cook chicken beshbarmak in a slow cooker

This recipe is made with pasta. However, it is permissible to replace the product with homemade or store-bought noodles specifically designed for beshbarmak.

• 300 g chicken fillet;
• a pair of garlic cloves;
• 1 carrot;
• 1 onion;
• 1 celery;
• 250 g of any pasta;
• bay leaf, spices to taste;
• salt;
• fresh herbs;
• tomato sauce.

Preparation step by step:

1. Place the fillet and vegetables into the multicooker bowl and fill with water. Salt, pepper, add bay leaves, etc.
2. Set the “Soup” program, time 120 minutes.
3. Boil the pasta in boiling water in a saucepan on the stove. Chop the onion into half rings and fill 2/3 with the prepared broth.
4. Place the pasta in the first layer, then the onion and broth. Next, cut the chicken into pieces. If desired, decorate with greenery. Serve with a cup of broth and tomato sauce (optional).

Beshbarmak with ready-made noodles

Finding ready-made barmless noodles is not a problem. The product is sold in many grocery stores. This saves a lot of time.

Let's prepare a set of products:

• noodles (sochni) for beshbarmak;
• chicken - 1.5 kg;
• carrots - 1 pc.;
• onion - 4 pcs.;
• salt pepper;
• vegetable oil;
• sweet and black peas;
• Bay leaf.

Cooking step by step:

We wash the chicken, divide it into several parts and place it in a pan with water. When it boils, remove the foam and add the onion and carrots. After half an hour, add salt to taste. Boil the carcass until cooked, then remove from heat.

We collect fat from the surface of the broth and place it in a frying pan with vegetable oil. Chop the onion into half rings and fry a little. Then cover it with broth and reduce the heat.

Simmer until a beautiful creamy color forms.

We cut up the boiled carcass. We tear the meat into fibers. Strain the broth. Bring to a boil and add juices. Boil according to the instructions on the package.

We take out the finished noodles with a slotted spoon and place them in a bowl. Place onions and butter on top.

The oil will saturate the juices. This way they won't stick together.

Beshbarmak with chicken Nanai style

Try the original Nanai-style beshbarmak. This is a completely different technology. The dish turns out very tasty. You might even like this option better.

• carrot;
• leg;
• laurel;
• ox;
• vegetable oil;
• salt pepper;
• milk - 150 ml;
• salt - 1 tsp;
• egg - 1 pc.;
• flour - 370 g.

Cooking step by step:

Beat the egg with salt and milk. Pour into a bowl with flour. Knead elastic, stiff dough. We put it under the film and leave it to reach.

Divide the legs into several parts and fry. Chop the onion and carrots and sauté in a separate frying pan. Then add to the chicken. Fill with water, cover with a lid and simmer.

Grind the remaining onion in a blender into a paste. Divide the dough into several parts. Roll each into a thin layer, grease with vegetable oil and onion gruel. Then we roll it up.

Cut the rolls into portions. Place the pieces on top of the chicken and vegetables and continue simmering with the lid closed until cooked.

Place everything on a saucer and serve.

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Recipe for beshbarmak with chicken breast with step-by-step preparation photos. Beshbarmak is a traditional dish in Central Asia. The main components of the dish are meat and specially prepared noodles. The meat usually used is lamb, beef or even horse and camel meat! But it is possible to prepare beshbarmak with less exotic and more dietary meat, for example, chicken fillet. For the classic beshbarmak recipe, you need a simple set of spices - bay leaf and ground black pepper. The calorie content of one serving of beshbarmak (233 grams) is 292 kcal, the cost of a serving is 45 rubles. Chemical composition of one serving of beshbarmak with chicken breast: proteins - 36 grams; fats - 4 grams; carbohydrates - 26 grams.

Ingredients:

To prepare beshbarmak we will need (for 6 servings):

chicken breast (with bones and skin) - 1 kg; egg noodles for beshbarmak - 200 grams; onion - 200 grams; sunflower oil - 5 grams; salt, bay leaf, ground black pepper.

Preparation:

Wash the chicken breast and cut in half.

Boil the chicken breast in slightly salted water for 30 minutes, add bay leaf and pepper at the end of cooking. It is important to cook the meat for beshbarmak on the bone, then the taste will be more intense.

Cut the onion into half rings.

Fry the onions in a frying pan with the addition of sunflower oil.

Then add a small amount of chicken broth to the onion and simmer the onion for 5-10 minutes over medium heat.

Remove the finished chicken fillet from the broth and cool slightly.

Place beshbarmak noodles into boiling chicken broth and cook for 5-7 minutes.

Separate the slightly cooled chicken fillet from the bones and skin, cut the meat into small pieces.

Add the chopped chicken meat to the stewed onion and mix.

Using a slotted spoon, remove the boiled noodles from the broth and place the noodles on a plate.

Place chicken fillet and onions on top; you can additionally pour a small amount of broth over the dish. Beshbarak is usually served on large flat plates, with chicken broth poured into bowls.

* - weight of chicken fillet without bones and skin

** - weight of egg noodles for beshbarmak after cooking