Ingredients:
0.5 kg of chicken meat (fleeces),
400 grams of asparagus brine,
2 carrots,
2 cherry tomatoes,
2 bell peppers,
1 bell pepper,
3 corms,
1 tbsp. tomato paste,
1 tbsp. sauce,
1 tbsp. sherry wine,
1 tbsp. starch,
1 tsp. zucur,
3-4 tbsp. oil,
pepper, salt by taste.
Method of cooking:
Rinse, peel and coarsely chop the vegetables. Remove the crusts from the asparagus brine and immerse it in boiling water for 2-3 minutes.
Peel the vegetables, dip them in the olive oil on a hot griddle and place on a plate. Sauté the vegetables in the same olive oil for 5 hwy: zibulka, carrots, bell peppers.
Prepare the sauce. Mix the soy sauce, tomato paste, browned chaparral, wine, starch, zucor, salt, pepper and a splash of water.
Place the meat, tomatoes, asparagus vinegar and greased vegetables in a saucepan. Pour the sauce over the vegetables and braise for 15-20 minutes.
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