Chicken Fillet Salad

Dear customer, this recipe is available in Georgian.

Ingredients:                

Chicken neck         200 gr,             

Flour         100 gr,            

Corn starch         50 gr,             

Egg         1,             

Water         50 gr,             

Garlic powder         10 gr,             

Ginger powder         10 gr,             

Cumin         8 gr,             

Spring onions         10 gr,             

Lime         20 gr,             

Coriander         10 gr,            

Mexican hot pepper         8 gr.       

Preparation: Make thin dough with flour, corn starch, eggs, spices and water (mix the dry ingredients well with the liquid ingredients), leave for a while to flavor tastes. Process the chicken neck, removing excess fat. Pour oil in the pan and heat up to 160 degrees. Roll the processed chicken neck in the dough and carefully dip it in the oil, wait for 7-8 minutes and after cooking transfer it to the paper to get rid of the excess oil. Transfer the dish to the desired plate, add spring onions, Mexican hot pepper, squeeze upon the lime to taste and enjoy.

Recipe:

• Raw chicken
• Sunflower oil (for frying the chicken)
• Butter
• 2–3 onions
• 3 cloves of garlic
• 4–5 pomegranates (for about 300 ml of pomegranate juice)
• Salt
• Crushed red pepper to taste
• 0.5 tsp smoked paprika
• 0.5 tsp dried coriander
• 0.5 tsp roasted chicken seasoning
• Pomegranate seeds (for serving)
• Fresh coriander (for serving)

Did you know?
Historically, Georgians learned to prepare this incredibly delicious dish from the Jews.
The traditional Jewish Kalia was made with duck meat.