Today I want to show you that lagman with chicken, cooked at home can turn out even more delicious than in a restaurant. Lagman is considered to be an Uzbek dish, and it is prepared in China, Kyrgyzstan, Kazakhstan and other Asian countries. The wide distribution of this dish has contributed to the emergence of a large number of different recipes. Traditional lagman is made from homemade long stretched egg noodles, meat and vegetables.
The list of vegetables used for lagman is very long. Moreover, there is no strict list of vegetables that can be used for it. Everyone takes the vegetables they like. Onions, carrots, zucchini, eggplants, peas, green and regular beans, sweet and hot peppers are widely used to prepare lagman.
Since Uzbeks are Muslims and are forbidden to eat pork, they prepare lagman from lamb, chicken or beef. While in other Asian countries where Islam is not widespread, the dish may well be prepared with pork.
The list of herbs and spices for lagman is also no less extensive. To add piquancy to the dish, spices are used in various combinations, and they are added generously, without sparing. It is believed that the more spices there are in the lagman, the tastier it will be. Zira, black and red pepper, coriander, cumin, basil, turmeric, garlic, celery, and ginger are widely used.
Lagman with chicken, a step-by-step recipe with photos of which we will consider below, just like any other lagman, each housewife prepares it based on her tastes, as well as the available products. I do not claim that my chicken lagman and its recipe are the only correct ones. Not at all. For example, you can change the set of vegetables and their quantity in this recipe for lagman with chicken, and use other spices. I made my lagman from store-bought noodles. If you don’t find lagman noodles on sale, you can easily replace them with spaghetti.
Those who want to prepare a more authentic chicken lagman at home can make their own noodles. This matter, I tell you, is very labor-intensive. It is quite difficult to make thin and long noodles.
However, even I prepare it differently every time. For example, once I cook it with chicken and potatoes, another time with beef and eggplants, and a third time I add radishes or mushrooms. By changing recipes, you can enjoy a new taste every time.
Traditional lagman is cooked in a cauldron, but we are used to cooking it in a saucepan. Today, lagman recipes in a slow cooker or microwave are popular.
Ingredients:
- Chicken fillet – 400 gr.,
- Water – 1.5 liters,
- Noodles – 200-300 gr.,
- Green beans – 100-150 gr.,
- Tomatoes – 3 pcs.,
- Onion – 1 pc.,
- Bell pepper – 2 pcs.,
- Carrots – 1 pc.,
- Ketchup – 3-4 tbsp. spoons,
- Salt - to taste
- Spices: ginger, paprika, black pepper, suneli hops, basil - to taste.
Lagman with chicken - recipe
After all the ingredients have been prepared, you can begin preparing the chicken lagman. Cut the chicken fillet into cubes. To prepare lagman, you can use both chicken breast fillet and meat cut from chicken legs. Lagman made from chicken breast is more dietary due to the fact that it contains less fat than chicken legs. In this recipe, I cut the fillet from a chicken quarter.
As for vegetables, for chicken lagman we will use green beans, tomatoes, onions, bell peppers and carrots. All vegetables except onions should be washed with cold water.
To prepare lagman, you can use both fresh and frozen green beans. The same goes for zucchini, eggplant, tomatoes, carrots and bell peppers. All these vegetables can be safely used in winter to prepare lagman.
Cut the green beans (I used frozen) into pieces 2-3 cm long.
Cut the tomatoes into small cubes.
Peel the carrots. Grate it on a medium grater.
Cut the bell pepper into two parts. Cut off the stem. Rinse the pepper halves to remove seeds. Cut into thin strips.
Peel and dice the onion.
So, we have prepared the chicken and vegetables and we can move on to the next stage - frying the vegetables for the lagman. Place onions and carrots in a frying pan with sunflower oil.
Simmer the vegetables, stirring so that they do not burn, for no more than 5 minutes over low heat.
Add sweet peppers, green beans and tomatoes to the stewed onions and carrots.
Simmer the vegetables for another 5 minutes. Remove them from the stove.
Now is the time to put the noodles to boil. As I wrote above, you can either buy ready-made noodles for lagman or prepare them at home. For my lagman, I used these long and fairly wide noodles.
Boil water in a saucepan. Place noodles in it.
Along with the noodles, fry the chicken pieces by pouring a little sunflower oil into the pan.
Once you see that the noodles are al dente, that is, almost ready, it’s time to add the stewed vegetables and chicken. Transfer the vegetables from the frying pan to the pot with the noodles.
Next add the fried chicken.
Stir lagman.
Salt it and sprinkle with spices.
Add ketchup or tomato sauce. If you have neither one nor the other, use tomato paste for the lagman.
Stir. Keep the lagman on the stove for another 2-3 minutes. Our lagman with chicken at home is ready. Now you can treat them to your family or guests.
Chicken lagman with homemade noodles
Making the lagman recipe at home, you can make it from chicken with the addition of homemade noodles. To do this you will need the following components:
- onions - 2;
- flour - 200 g;
- eggs - 2;
- tomato paste - 2 tbsp. l.;
- vegetable oil - 40 mg;
- chicken fillet - 300 g;
- greenery;
- tomatoes - 2;
- ground black pepper;
- carrots - 2;
- salt;
- sugar;
- ground bell pepper - 1.
The noodle dough contains eggs and flour. You need to mix a fairly stiff mixture, let it sit for about half an hour and put it on the table. Having rolled out the flatbread in a thin layer, it is cut into strips, from which noodles are then formed with a sharp knife.
When the blanks are made, they are left to dry. The chicken fillet is cut into pieces and placed in a cauldron with heated sunflower oil. When the meat is fried, place diced onions and carrots in a container.
You need to continue frying until the vegetables become soft. Bell peppers are seeded and also cut into cubes. Tomatoes are processed in the same way. Both ingredients are added to the meat and vegetable mixture.
Add sugar and salt to it, cover the container with a lid and simmer for 15 minutes. During this time, you need to cook the noodles in a separate bowl. After cooking, place it in a colander to remove the liquid. Meat and vegetables are seasoned with tomato paste and ground black pepper. After adding half a glass of water, mix the ingredients and continue simmering for another five minutes.
How to serve lagman
Lagman with chicken is traditionally served in deep bowls. Both round, deep bowls and spaghetti plates are suitable. First, lay out the noodles with meat and vegetables, then pour gravy over everything.
If desired, sprinkle the lagman with finely chopped cilantro, dill or parsley. If the lagman was cooked without tomato sauce and tomatoes, then a special vinegar dressing or sauce is prepared for it to enhance the taste of the lagman.
Today there are several variations and recipes for hot sauce and dressing for lagman. Among them there is a special sauce for lagman: lozizhon, laza or laza-chang.
2 Steps to follow to get delicious lagman
Let's get started:
- Wash the chicken, cut it into small pieces, separate the meat from the bone. Then fry the chicken pieces in a well-heated frying pan until golden brown. Place the fried meat in a cauldron or thick-bottomed pan.
- Cut the onion into strips, grate the carrots on a coarse grater, cut the bell pepper into thin strips, chop the tomatoes finely (with a knife or food processor).
- Fry the onion in vegetable oil until transparent (no need to overfry), then add the grated carrots, sauté a little, then add the chopped bell pepper and fry until soft.
- At the end, add chopped tomato and simmer for about 10 minutes. Don't forget to add salt. Add salt, pepper, bay leaf, suneli hops to taste.
- Transfer the resulting frying to the cauldron with the chicken, pour in hot water so that it covers the chicken and vegetables by a centimeter. Simmer over low heat for 35-40 minutes. with the lid closed. Meanwhile, knead the noodles.
- Break 2 eggs into a deep bowl, add a pinch of salt, 2 tbsp. vegetable oil. Mix everything thoroughly. Add flour until the dough begins to knead well and stops sticking to your hands.
- Knead the dough into a tight ball, roll it into a very thin ball, sprinkle with flour and roll it into a roll. Using a sharp knife, cut the resulting roll into thin pieces. When you unroll the sliced roll, you should end up with long, thin strips of noodles.
- We carry out this operation with the entire test. Sprinkle all the noodles with flour, this should be done so that the dough does not stick together.
- Cook in boiling salted water with the addition of vegetable oil until half cooked. It is important not to overcook the noodles, otherwise the dish will turn out mealy and sticky. Carefully remove the half-finished noodles with a slotted spoon into a sieve or colander (it’s better to cook the noodles in small portions, so they don’t stick together). Rinse the noodles with cold water.
- Add finely chopped garlic, dry paprika and tomatoes to the cauldron with stewed chicken and vegetables. Dissolve tomato paste in a glass of hot water and pour the mixture into the cauldron. Let it boil and add our noodles, all this should cook for another 3-5 minutes, add chopped dill and parsley.
This dish is served in a deep bowl; it is better to eat it immediately after cooking, as the noodles swell and absorb liquid. But if you have such a problem, just add some boiled hot water. But then you will need to add salt and spices.
When serving lagman with chicken, you can add sour cream and a slice of lemon to the edge of the plate; this is not for everyone’s taste. Bon appetit! Cook with love, and we hope this dish will become your family’s favorite!
Lagman with chicken. Photo
Ingredients:
- Red pepper powder - a pinch
- Vinegar 9% - 3 tbsp. spoons,
- Ground coriander - on the tip of a teaspoon,
- Garlic – 2 heads,
- Black pepper - a pinch
- Paprika – 1 teaspoon,
- Khmeli-suneli – 1 teaspoon,
- Salt - half a teaspoon,
- Refined vegetable oil – 70 ml.
Chicken lagman with radish
For this recipe you will need the following products:
- chicken meat - 400 g;
- black radish - 100 g;
- carrots - 1;
- tomato paste - 100 g;
- onion - 1;
- eggplant - 100 g;
- garlic - 1;
- broth - 2 l;
- bell pepper - 150 g;
- noodles - 200 g;
- potatoes - 350 g;
- pepper;
- vegetable oil - 60 g;
- parsley;
- salt;
- bay leaf - 3;
- sugar.
The meat is cut into cubes. They are placed in heated vegetable oil and fried until golden brown. Next, pour water into the container and bring the ingredient until cooked.
Tomatoes doused with boiling water are peeled and grated. The remaining vegetables are chopped into small cubes and fried (except potatoes). Potatoes are added to the meat, followed by tomatoes and a stir-fried vegetable mixture.
The broth prepared in advance is poured into the same container. When the ingredients are ready, add chopped garlic and bay leaf. You need to simmer the dish, covering it with a lid, for another 15 minutes. During this time, you can cook the noodles and, after straining them, arrange them on plates. A mixture of meat and vegetables, as well as broth, is added to the pasta.
Laza sauce - recipe
Peel the garlic cloves. Squeeze them through a press into a deep salad bowl. Add black and red pepper, paprika, ground coriander, suneli hops, and salt. Pour in vinegar. Mix all sauce ingredients. Pour sunflower oil into a small frying pan. Once hot, pour it into the bowl with the rest of the sauce ingredients. Stir Laza sauce. The finished sauce can be stored for more than a month in the refrigerator in a hermetically sealed jar.
Despite the fact that lagman is based on noodles, it is eaten mainly with flatbreads, on which spicy sauce is often spread.
In addition to Laza Chang sauce, you can also prepare a vinegar dressing. Due to the herbs and spices included in its composition, the vinegar will be very aromatic, with a pronounced aroma of basil. By the way, it is advisable to use purple basil, then you will get a beautiful bright pink vinegar dressing.
Ingredients:
- Table vinegar 9% – 500 ml.,
- Coriander – 1 teaspoon,
- Hot pepper – 1/3 pod,
- Fresh basil sprigs – 2-3 pcs.,
- Garlic – 2-3 cloves,
- Salt - half a teaspoon
Vinegar dressing for lagman - recipe
Wash the basil sprigs. Remove leaves from branches. Peel the garlic cloves. Finely chop the red hot pepper.
Pour vinegar into a jar or special bottle for storing sauces, dressings and other liquids. Add salt, garlic, basil leaves, coriander and hot pepper. Close the bottle or jar. Infuse the vinegar dressing in a dark, warm place for at least 5 days. The finished dressing can be stored for months.
I will be glad if you liked this recipe for lagman with chicken and find it useful. Bon appetit.
