Composition / ingredients
Cooking method
First we prepare the dough:
Sift flour, add soda and salt, pour kefir or homemade yogurt. We knead the dough, it should be steep enough, but not too much. Leave for 40 minutes.
Now we turn to meat:
Boil the chicken breast until tender in salted water. We divide it into pieces, you can tear it with your hands into feathers.
So, the final stage of cooking:
Roll out the rested dough into a layer more than 0.5 cm thick, cut into squares or lozenges. We send it to boiling chicken broth, boil it until ready. We distribute the finished pieces of dough and meat into portions. Do not forget to pierce each lozenge of dough with a fork to avoid hardening and darkening of the khinkali. Serve a thin hinkal with tomato or sour cream sauce and garlic, sprinkle with finely chopped herbs.
Eat hinkal with broth! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast - 113 kcal/100g
- Baking soda - 0 kcal/100g
- Hot tomato sauce - 99 kcal/100g
