Good morning!
Today we’ll talk about a very simple, but from this no less tasty, salad. His name is “Uzbekistan” or “Uzbekistan”, and his roots, as the name implies, from this southern region.
It is the roots, since the salad in this form is nothing more than the brainchild of Soviet catering and in the very Uzbekistan until the middle of the last century and heard about such a dish. The salad appeared in the fifties as a result of the organization of restaurants of national kitchens in Moscow and is, in fact, a combination of ingredients for a snack of rather strong drinks)).
Today we have two deviations from the classic Soviet recipe — chicken (in the original, the salad is made on the basis of beef) and we will add eggs to the salad itself, and not put it on top.
It is made for forty minutes «turnkey» and contains these products:
So, the ingredients:
- Green radish or dike;
- chicken;
- eggs;
- onion;
- mayonnaise;
- vegetable oil;
- salt.
Although, instead of mayonnaise in Uzbekistan, a special dressing is made from an egg, lemon, vegetable oil and garlic, we will go along the simple path.
First, pour water into a pan, weap up there, salt and put it to cook for thirty minutes:
Clean the radish:
Grind it on a large grater:
We cut the onion in half rings:
We spread it in a pan and fry it in boiling oil:
After some time, he will become like this:
We throw it back in a colander and let it drain. When this happens and the ray has cooled, it will become slightly crispy, namely, we needed))):
Cook the eggs screwed and cut them into small cubes:
By this time, our chicken is already welded. We pull it out of the pan, cool, free the meat from the bones and chop into small pieces:
We lay out chicken, radish and eggs in a bowl:
Add mayonnaise, mix and carefully pour out our crispy onions on top:
Serve on the table and pleasant appetite!
