Tasty belyashi with chicken

Asian cuisine

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Description Products Steps

The advantage of using chicken meat in belyashi is that such products are not too expensive. They are affordable for people on limited finances. At the same time, tender dough and tender chicken are classic tastes, and this is used to prepare a dish that can both saturate and give pleasure from eating. The sponge baking method gives the dough a delicate and airy texture.

1. Calories
   286,66 kcal
2. Protein
   9,92 gram
3. Fat
   20,86 gram
4. Carbohydrates
   15,4 gram
5. ~ Time
   1 H 40 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Wheat flour bakery

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   3 cup = 390 g
2. Dry yeast

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   1 tsp. = 4 g
3. Sugar

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   10 g
4. Milk

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   1.5 cup = 300 g
5. Salt

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   1 tsp. = 7 g
6. Vegetable oil

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   20 ml = 20 g
7. Chicken minced meat

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   750 g
8. White onions

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   1 piece = 80 g
9. Black pepper ground

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   to taste
10. Chicken egg

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    1 piece = 60 g

Steps:

1. 
   Weigh out the required amount of flour and minced meat. Peel and wash the onions. Bring food from the refrigerator to the same room temperature.
2. 
   Make a dough base. Pour milk into a bowl, add sugar, yeast and leave for 10 minutes for the yeast to start working.
3. 
   Add flour, vegetable oil, salt to the dough and knead the dough. Leave it to rise for 1 hour. Then divide into 6-7 parts and roll them into balls.
4. 
   Prepare the minced chicken filling. Add salt, black pepper, onion and egg to it. Stir.
5. 
   Roll each ball into a layer, put the filling on top and pinch. Fry the belyashi in a hot frying pan with a little oil on both sides until golden brown.
6. 
   Place the belyashi on lettuce leaves, or place parsley sprigs and chopped tomato nearby. Add a spoonful of sour cream or sauce.

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