Lagman - a dish of Central Asian cuisine, unusually fragrant, hearty, beautiful and very tasty! Prepare it usually from beef or mutton, but with a chicken lagman it turns out not at all worse. You can serve both as a first and as a second course.

To prepare a lagman from a chicken you will need:

chicken - 400-500 g;

onion - 2 pcs .;

carrots - 1 piece;

bulgarian sweet pepper - 1 piece;

eggplant (small) - 2 pieces;

white cabbage - 150 g;

fresh tomatoes - 3 pcs .;

tomato paste - 1 tbsp. l .;

garlic - 4 cloves;

salt, black ground pepper - to taste;

sugar - 1 tsp;

pepper red ground - 0,5-1 tsp;

vegetable oil - 2-3 tbsp. l .;

egg - 1 piece;

flour - 100-150 g;

water or broth;

Knead the dough. Give the test "to rest" 15-20 minutes.







Stir and fry over a small fire all together for 10 minutes. Then add the eggplants cut into small cubes.



Stir, add a little water, sugar, salt, pepper and simmer for 5-7 minutes. Transfer the contents of the saucepan into a saucepan. Pour in water or broth so that the liquid covers the vegetables with meat.



Pour a little more broth or water, add chopped garlic and put out a few minutes. Turn off the gas, cover the pan with a lid.



Bon Appetit!

For each state, its traditional dishes are characteristic. Today in the menu on the first lagman from chicken or soup with noodles. This dish is a traditional dish of Uzbekistan.
In the original recipe, lies the use of lamb meat. But since the dish turns out to be very fat, the mistresses decided to replace the lamb with chicken fillet. Prepare a lagman using special noodles. Macaroni will need a wide and flat. Preferably from durum wheat. Rather write a recipe for lagman at home from a chicken, it is sure to come in handy!

What products are needed:

  • potatoes - 6 pieces of small size;
  • carrots - 2-3 pcs.
  • chicken breasts - 2 pcs., if you want to cook soup fat, buy thighs or shins.
  • fresh bulgarian pepper   - 1 PC.;
  • large eggplant;
  • tomato paste, garlic, onion head;
  • noodles for lagman - 300 g (you can buy in the store or cook yourself)
  • salt, curry, basil, hot black pepper to your taste
  • olive oil.

How to cook lagman with chicken:

Preparation of products
Lagman from chicken with potatoes is boiled in a saucepan with thick walls. Instead of a pot, you can use cauldron. We begin by washing the chicken under running water. Dry and cut into medium pieces.
We add oil to the cauldron, send the meat, fry until golden brown. To the chicken fillet send the small pieces of garlic. Onions cut into half rings and sent to a pan. Carrots rub on a large grater, add to the ingredients.
To the resulting vegetable mixture, add pasta or ketchup, sometimes replaced with fresh tomatoes. Mix with stewed vegetables cut aubergine straw, pepper. Do not forget about spices. They will add piquancy to taste.

Cooking tasty lagman   of chicken with potatoes
To vegetables and meat add two liters of water and diced potatoes. Noodles for lagman should be spread in vegetables with meat, or cook separately.
Before serving, pasta is spread in a plate and poured with vegetable sauce with chicken. The delicious and fragrant chicken lagman is ready. Serve to the table in deep bowls. Ready meals can be decorated with chopped greens. The ideal option is dill, parsley, coriander.

Variants of cooking Lagman, more quantity. Each for himself, can easily choose a suitable recipe.

Instead of chicken, you can put beef, pork, sometimes use mushrooms.

As you can see, the recipe for lagman at home from a chicken is not at all complicated. Having prepared this soup, you will certainly please your close friends, with your culinary masterpieces. Your guests will not leave you hungry, since lagman is very rich and delicious soup.

Watch a video of a lagman from a chicken in a multivark

In this article we will tell you how to make a delicious lagman from a chicken - it's very simple!

Someone considers lagman soup, others - the second course, and still others - that with no other meat, except lamb, the right lagman is not prepared. How many people - so many opinions, and everyone has the right to exist, because each person has his own taste. Today we will consider the preparation of a lagman from a chicken - an unconventional version of this eastern dish, and, to be more precise, Central Asian cuisine.

The main component in Lagman, which makes it a lagman, is a special noodle. If you do not have one at hand, then look for such noodles in stores or replace with egg. It is possible to prepare lagman noodles on their own, but without honed skills it will be difficult - it's easier to make ordinary home-made noodles, it will be delicious too.

The recipe for lagman from chicken


Photo: koolinar.ru

Ingredients:

800g chicken meat
  2 carrots, bulbs and tomatoes
  2 tablespoons each. tomato paste and vegetable oil
  2 tsp. salt
  1 tsp Adjiki
  ½ tsp red pepper ground
  noodles lagmane / egg / home
  black peppercorns

Cooking method:

How to cook lagman from chicken. Together with the bones (if it's not fillets) cut the chicken into small portions, put it in a frying pan with preheated oil, fry 15 minutes on medium heat, add half-rings chopped onion, mix and quench still 10min. Slice the carrots into slices, add to the frying pan, put peppercorns, red pepper, adjika, mix and put out 10min under the lid on low heat. Remove the peel from the tomatoes, scald them, cut into cubes or cubes, put to the chicken, add the tomato paste, mix and stew 20min, covered with a lid. If the liquid is formed a little, then pour in a little boiled water. Boil the noodles until cooked, add to the frying pan, mix and immediately remove from the stove. Serve the lagman from the chicken, sprinkled with herbs. Bon Appetit!

You can use the traditional technique: add to the frying pan when extinguishing the chicken is not water, but the broth from the cooked noodles.

The video recipe for cooking lagman from chicken

Subscribe to author

02 April 2017 926

Lagman is one of the traditional dishes of Asian cuisine. This is a harmonious combination of fine long noodles with stewed meat, vegetables and fresh herbs, seasoned with "notes" of oriental spices.

There are a lot of cooking methods, in each locality this dish is prepared according to its special recipe. Try to make a lagman with a gentle chicken meat, this will shorten cooking time and reduce calorie content.

Recipe for a home chicken lagman

Ingredients:

  • 1 fresh or frozen chicken;
  • 1 chicken egg;
  • 400-500 grams of premium flour;
  • 2/3 glasses of water (about 150 milliliters);
  • 250 milliliters of refined deodorized vegetable oil;
  • 1/2 teaspoon of soda;
  • 3 ripe tomatoes;
  • 1 onion;
  • 1 shaving;
  • spices for lagman;
  • 5 laurel leaves;
  • 8-10 peas of sweet pepper;
  • a bunch of greenery (cilantro, parsley, dill);
  • salt to taste.

The cooking time is 3 hours. Caloric content per one hundred gramme portion is 190 kcal.

The recipe for cooking at home is step by step:

  1. At the first stage, prepare home-made noodles for Lagman. Flour sift the hill on the work surface (silicone rug, in a wide bowl). Dissolve a pinch of salt in 150 milliliters of water. With a circular motion of the hand, make a wide crater in the slide and pour in it the saline solution and the contents of the egg. Stir the egg with water, gradually add flour from the near edges of the crater. Mix to a homogeneous malleable mass;
  2. The test needs a little rest, wrap it food film   (cover with a pack or bowl), preventing from the formation of a dry crust, and leave for 1-1.5 hours;
  3. Chicken carcass thoroughly wash, dip into a saucepan, pour 2.5-3 liters of water, put a bay leaf and peas of pepper, salt. Put the stew. When the fuel boils, turn down the fire, remove the foam with a spoon. After 15-20 minutes, remove bay leaves and pepper and cook the bird until cooked;
  4. Dissolve in 0.5 glasses of water soda and a pinch of salt. Take out the dough, lightly roll out and grease with a solution. Repeat the procedure 5-7 times until the mass becomes elastic (consistency of kneaded clay);
  5. Roll the dough into a rectangular layer 1-1.5 cm thick. Lubricate the surface with vegetable oil and fold the lubricated side inward. With a sharp knife, cut the dough with the same strips about a centimeter wide. Hand out the strips of cutting into oblong sausages. Lay out the blanks with spirals on a well oiled dish and soak for 20-40 minutes;
  6. Take the chicken out of the cook, divide into portions;
  7. Peel the vegetables. On the vegetable oil heated in the cauldron, lightly fry the chicken slices, add finely chopped onions and grated carrots, finely chopped or blender-blended tomatoes. Season with spices, pour broth and cook until cooked.
  8. Stretch the sausages from the dough, rolling them with palms, on a flat working surface. Long strands of noodles fold in a few turns (ends and middle). Slightly stretch in the hands on the weight, several times rhythmically "drop" on the surface of the table, dropping the tension, pull;
  9. Dip stretched to the acceptable length and thickness of the product in boiling salted water and boil for about 5 minutes;
  10. Ready noodles spread on deep pialls (soup plates) and pour meat sauce. Sprinkle with chopped herbs.


  - take note of this amazingly delicious recipe   just everyday dishes.

Chicken fillet in sour cream in a frying pan is one of the most that will suit any garnish.

Pork with champignons in creamy sauce   - simply, tasty and original. The recipe is in ours.

We prepare the dish with the addition of vegetables

You will need:

  • 0,5-0,7 kg of chicken thighs;
  • 2-3 sweet Bulgarian peppers (different colors);
  • 2 small squash of milk ripeness (eggplant);
  • 2 heads of onions;
  • 4 tomatoes;
  • 2-3 medium-sized potatoes;
  • 1 large carrot;
  • 1 green radish;
  • 1 pack of noodles for Lagman;
  • 0,5 glasses of vegetable oil;
  • mixture of peppers;
  • 2-3 cloves of garlic;
  • 0,5 tsp of zira;
  • 1-3 sprigs of basil;
  • 5-6 sprigs of coriander or a pinch of ground seeds;
  • fresh chopped herbs.

Cooking time - about 2 hours. Caloric content per one hundredgram portion - 120 kcal.

Step-by-step recipe for lagman with chicken and vegetables:



Multivark to the rescue

Ingredients:

  • 800-900 grams of chicken fillet;
  • bulb;
  • 2 young eggplants;
  • 4-5 potato tubers;
  • 80-100 grams of tomato paste;
  • 1 packet of macaroni nests or spaghetti;
  • a mixture of oriental spices;
  • bulgarian pepper (2-3 pcs);
  • a pair of stalks of celery;
  • a bunch of green onions;
  • a bunch of parsley;
  • 3 cloves of garlic;
  • 50-80 grams butter;
  • a pair of twigs of cilantro.

The cooking time is about one and a half hours. Caloric value: per 100 grams 115 kcal.

How to cook a lagman from a chicken in a multivariate:

  1. Chicken meat thoroughly rinse under cold running water. Cut into small pieces;
  2. Peel the onion, garlic, peel off the potatoes and carrots. Remove from the Bulgarian peppers stems with seeds. Wash the eggplant, cut the tails. Rinse the greens in a bowl;
  3. Cut the vegetables: onions and carrots - thin straws, peppers - quarter rings, potatoes and eggplants - small cubes. With a sharp knife, chop the greens on the board (parsley, coriander, onion feathers);
  4. In the bowl of the multivark, lower a piece of butter when it podtihaet, add the meat and lightly fry until the tasty crust is in the "Hot" mode;
  5. Send the onions and carrots to the chicken, fry for another 7-10 minutes;
  6. Fall asleep to the basis of gravy eggplant and pepper, put tomato paste. All mix, salt. After light roasting of vegetables, put the device into the "Quenching" mode. Top up hot water   up to 2/3 of the capacity. Add a mixture of spices, chopped garlic, potatoes, thinly sliced ​​celery stalks and half of all greens. Cook a little over half an hour;
  7. Meanwhile, boil the nests in the salted water;
  8. In deep plates put a few boiled nests and pour a fragrant gravy. Sprinkle with the remaining greens.

Bon Appetit!

Lagman is a traditional dish for Central Asian countries from meat, vegetables and drawn into one long thread of Dungan noodles. Depending on the amount of broth, the lagman will resemble either rich meat soup, or noodles with a complex multi-component gravy. Preparing this dish is usually made from lamb, which makes it fat enough and heavy for the stomach. The recipe for the lagman "European" - chicken will please with a light and delicate taste.

The soup lagman consists of two parts. The first and most important component, which is often neglected, is noodles. Many prefer not to bother themselves and buy ordinary spaghetti, whereas the real taste of the dish is revealed only if the noodles are cooked at home. The second part, called "waja", is a chopped meat (in this case - chicken) and vegetables. Cooking soup can be done both in a multivark and in a traditional way. The multivark, however, guarantees a shorter cooking time.

Recipe waji for chicken soup lagman

Meat and vegetable parts of this dish are prepared much easier. First of all, chicken fillet (800 g) should be cut into the same pieces of small size. In the recipe, you can use a whole chicken - in this case, you need to separate the meat from the bones and cook from the last broth (it will make the lager more rich). The cut meat should be washed in running water, then dried and put on a pan with a thick bottom, in which the oil was preheated. To fry the bird follows to a characteristic golden color, without forgetting to stir it.

This recipe is prepared for 4 servings.
Time to prepare lagman from chicken:   45 minutes.
Caloric content is:   on 100 gr. product - 164 kcal, 14gr. - proteins, 4gr. - fat and 18gr. - carbohydrates.

You will need:

  • Onions - 2 pcs.
  • Tomatoes - 3 pcs.
  • Potatoes - 4 pcs.
  • Carrot, eggplant and bell pepper - 1 pc.
  • Garlic - 3 slices.

Then you need to cut vegetables for the lagman soup.

We heat a small amount of oil in a second pan and dip the cut vegetables in the following order: first carrots and onions, then potatoes, Bulgarian pepper and eggplant, a little later - tomatoes and, finally, garlic. All ingredients should be roasted until tender. As soon as it happens - pour the vegetables into a pan with the fried chicken pieces and pour hot chicken broth (if this is not available, you can use ordinary boiled water). The amount of broth or water depends on what the desired result is: will it be soup, or will the lagman from the chicken be noodles home cooking   with a rich gravy. Then in a saucepan it is necessary to fall asleep on a pinch of basil and oregano, sprinkle with black pepper and salt to taste - and cook for another 10-15 minutes.

The recipe for noodles for lagman (both chicken and traditional)

The original recipe for Dungan noodles for soup lagman is quite complicated in execution, but the result is worth the time and effort.

  1. Break up 2 chicken eggs   in a small bowl, add 1 teaspoon of salt, pour a half cup of warm (but not hot!) water and mix the contents of the bowl with a fork. In a basin or a large-volume pan, we sift the flour (800-1000 g), form a hill with a "crater" on top and pour the prepared egg mixture into this pit. Then knead the dough. As soon as it becomes sufficiently dense, we spread the dough on the board and, pouring small amounts of flour, mix it tightly until it stops sticking to the fingers and the surface of the table. It takes at least 15 minutes to mix. Then we pack the dough into a bag to protect it from winding, and leave it for an hour and a half at room temperature.
  2. During this time it is necessary to have time to prepare a soda solution for the subsequent processing of the dough. At this amount of flour, there are enough pinch of baking soda and a teaspoon of salt, diluted until completely dissolved in half a glass of water. It is necessary to moisten the palm in the solution and wipe the dough, pulling it into the sausage, spinning, and then stretching again until it becomes elastic enough.
  3. Become soft and pliable dough should be laid out on the board in an even layer and cut into wide strips. Then on a dish of large diameter (previously well oiled with vegetable oil) we spread these strips, stretched out in flagella approximately the thickness of a finger. Sausages begin to wrap up with a spiral, starting from the center of the plate and generously flavoring them with oil. Then, according to the recipe, it is necessary to cover the dough with another capacity and once again leave the "rest" for half an hour.
  4. One by one, the sausages should be pulled to the desired diameter, letting the dough through your fingers, twisting and squeezing the flagella. The diameter of the finished noodles is approximately equal to the diameter of the rod from the gel pen. To make the noodles even finer, you can collect it with your hands (like yarn), and gently stretch. After this finalizing procedure, the lagman noodles are quite ready for cooking.
  5. Cook noodles, prepared according to this recipe, in salted water. To avoid sticking, the threads are laid in water one to two and, after boiling exactly 5 minutes, immediately removed, washed in cold water   and spread into a saucepan, lightly oiling each thread. Lagman from chicken with cooked noodles has a completely different taste than lagman, even chicken, but with ordinary spaghetti.

How to cook chicken soup lagman in a multivariate

The multivarquet will allow you to halve the time spent on cooking such a dish as a lagman from a chicken. The recipe is also much simpler. Pre-chopped carrots, onion and garlic are sent to the bowl and fried for about 5 minutes. Then, chicken pieces are added there and cooked in the "Frying" mode (if there is none, you can use the multivariate mode for baking) until you get a golden hue. After this, cut into small cubes potatoes, chopped peppers and tomatoes are poured into the bird, poured broth (or water) and stewed for an hour before cooking.