Chicken breast is a dietary product. But almost everyone is familiar with the problem of preparing it correctly and tasty. A little overexposure when frying, stewing or boiling, you can get very dry meat, which will be difficult to eat. Therefore, we offer an original recipe for the so-called "balyk".
It is necessary
- Products:
- -2-4 pieces of fresh chicken fillet (large pieces of fillet)
- -1-2 level tablespoons of salt
- -0.5 - 1 tsp ground black or red pepper
- -20-40 ml of vodka (0.5-1 glass)
- -1-2 bay leaves
- Kitchen items:
- - Glassware with a lid
- - twine
- - Food parchment or paper
Instructions
Step 1
The chicken fillet must be thoroughly washed, all fats and veins must be cut off, so that even pieces of meat are obtained. Dry the meat with a napkin, carefully removing moisture droplets. In a separate bowl, prepare the salt and pepper mixture. Bay leaf is added to the mixture, ground or slightly crumbled.
Step 2
The fillet dried in napkins is taken in the hand and rubbed with a mixture of salt and pepper, rubbing a little bulk products into the meat. In this way, each fillet is processed. The entire salt and pepper mixture should be used up. The finished fillet is carefully placed in a glass container and a measured glass of vodka is poured onto the meat. Make sure that the vodka is evenly distributed over the meat.
Step 3
The container with meat is placed in the refrigerator, previously covered with a lid or film. Keep in the refrigerator on the middle shelf for at least 12 hours. During this time, the fillet must be turned over 1-2 times.
Step 4
When the fillet is salted, it is taken out and the salt and spices are thoroughly washed off under a stream of cool water. After that, the meat is dried with a napkin or towel and hung vertically by the thick edge of the fillet. The balyk should dry for at least 2 days. A kitchen and a balcony (loggia) are suitable for drying. After the fillet is cut and served as a snack. Finished fillets can be stored wrapped in parchment on the bottom shelf of the refrigerator.
