Kupaty on the grill pan

1. Chicken fillet is thoroughly washed under running water, then dried. Then cut into long strips. We grind chicken meat with a meat grinder using a large grate. Then the resulting minced meat is passed through the meat grinder a second time, but already using a fine strainer. In order for the meat to grind well, it can be pre-held in the freezer for 20-30 minutes.

2. And now we season the minced chicken with spices: ground coriander, nutmeg, black and red ground pepper, ginger powder. Add iodized and nitrite salt. Mix everything well.

3. Peel the garlic from the husk, pass it through the press. Put the garlic in the minced meat. At this stage, pour the cream. Mix the mass. Then cover the bowl with a lid and send it to the refrigerator for 12 hours to mature. It's good to leave it overnight.

4. After the specified time, we fill the pork intestines with minced meat, fix the kupaty with a thread. We carefully inspect each kupat, where there are voids, we pierce it with a needle. It is necessary to fill the intestines not too tightly, since during heat treatment their lumen narrows and the kupaty may burst.

5. Pour the water into a saucepan (about 2 liters), send it to the fire. When the water boils, we put the kupaty into it, cook it literally for one minute. After that, we extract it, dry it.

6. Generously lubricate each kupat with vegetable oil, then spread it on a well-heated grill pan. Fry on both sides until browned. Chicken meat is cooked very quickly, and pre-blanching in boiling water only speeds up the process.

We serve the dish on the table with vegetables and herbs.

Bon appetit!