Chicken breast belongs to dietary products. But almost the problem is familiar to all to prepare it correctly and tasty. Having a little overdone during the frying, suppression or cooking it is possible to receive very dried meat which will difficult eat. Therefore we offer the original recipe of so-called ""balyk"".
It is required to you
- Products:
- - 2-4 pieces of fresh chicken fillet (most parts of fillet)
- - 1-2 tablespoons of salt without hill
- - 0.5-1 tsps ground black or paprika
- - 20-40 ml of vodka (0.5-1 glass)
- - 1-2 laurel leaves
- Kitchen objects:
- - Glasswares with a cover
- - Twine
- - Food parchment or paper
Instruction
1. Chicken fillet needs to wash up, cut off carefully all fats and veins, with that calculation that equal pieces of meat turned out. Dry meat a napkin, having carefully removed moisture droplets. In a separate bowl to prepare mix from salt and pepper. Add bay leaf in a ground look to mix or having a little crumbed.
2. The fillet dried in napkins is taken in a hand and grate it with mix of salt and pepper, rubbing bulk stocks in meat a little. Thus process each fillet. All mix of salt and pepper has to be spent. Ready fillet is accurately stacked in the glass vessel and add the measured glass of vodka on meat. Watch that vodka was evenly distributed on meat.
3. Container with meat is put in the fridge, previously having covered or a film. It is necessary to keep in the fridge on average a shelve not less than 12 hours. During this time fillet needs to turn 1-2 times.
4. When fillet is salted, it is taken out and under a stream of cool water carefully wash away salt and spices. After meat dry a napkin or a towel and suspend vertically for a fillet rib-steak. The balyk has to dry not less than 2 days. The kitchen and a balcony (loggia) is suitable for drying. Later fillets cut and give as snack. Ready fillet can be stored, having inwrapped in parchment on the lower shelf of the fridge.