Recipe is available in Georgian Language.
Dear customer, this recipe is available in Georgian.
Ingredients:
Broth set 1 pack,
Onion 120 gr,
Peas 60 gr,
Carrot 120 gr,
Garlic 6 gr,
Butter 30 gr,
Flour 45 gr,
Milk 500 ml,
Chicken fillet 350 gr,
Pasta (macaroni) 250 gr,
Salt 15 gr.
Preparation: Place the broth on low fire for 40 minutes (put the broth set, onion, crushed garlic, washed carrot skin in the pot and pour water so that the products are covered well). Put the chicken fillet cut in half in the pot, add brine, leave it in the cold for 30 minutes and then boil for 10 minutes. Fry the flour in a frying-pan until golden color, pour melted butter, mix together (after mixing well, remove from the fire). Filter the prepared broth, add milk to the filtered liquid, place on a medium fire. After boiling, while mixing quickly add a mass of flour and butter and thicken the broth. While cooking the soup, boil the pasta Slice the carrots, peas, pasta (Fusilli) and place boiled and thinly sliced chicken in the desired dish and pour the broth mass on top. The soup is ready, transfer to the desired dish and enjoy.
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.
