Chewing Gum: Chicken Recipe Recipe
Keşkek is a traditional meal that is cooked in almost all regions on special occasions and gives you the feeling of fullness, a little laborious, but the taste of it remains on your palate. Eastern Anatolia, Western Anatolia, Central Anatolia, Black Sea and Thrace, according to the region of lamb, beef, chicken meat and even rabbit meat is made with the difference and each one is tremendously delicious.
Since its construction is quite laborious, keskek is usually performed at circumcision, festivals and weddings. The stew and large cauldrons are cooked in the wood fire and are accompanied by dishes that vary according to the region. Boiled chicken, roasting meat, chickpea with tomato paste are just a few of the dishes served next to you!
We don’t have to wait for special days to taste this great taste. We can also enjoy it at the exquisite tables we have set up with our loved ones at home. We leave the video below, we convey our love to all the food lovers who enjoy this traditional taste, and enjoy it
Ingredients for Chicken Recipe
- 500 grams of wheat (pre-soaked in hot water for at least 3 hours)
- 2 chicken thighs (buttocks, boiled and gutted)
- 2 teaspoons of salt
- 1 teaspoon black pepper
- 1 tablespoon of liquid oil
- 150 grams of butter
- 1 sweet spoon red powder pepper
- 1 liter water (for cooking wheat)
- 3 scoops of chicken juice
How to Make Chicken Recipe?
- Preferably put the wheat in water in a pot and cook it until the wheat explodes and softens.
- Add 3 scoops of chicken broth over the wheat and continue to cook until it reaches the crushing consistency. In the meantime, no spoon should touch the wheat.
- Slowly crush the wheats over low heat with a wooden spoon.
- Add the boiled chicken and continue to crush together.
- Add salt and pepper and continue to crush until it becomes paste-like. This will take longer. In the meantime, check the fire to keep under the cook.
- Melt the butter in a separate pan.
- Add powdered red pepper and remove from the stove.
- Put the cooked and well pasty paste into the serving plates and pour over the pepper-butter mixture.