Chicken lagman in a multicooker
A hearty first course. I tried lagman for the first time at my friend's place—she's from Kazakhstan—and the taste was so amazing that I immediately asked her for the recipe. Now I cook this dish quite often, although not on the stove, but rather making chicken lagman in a multicooker at home, which is faster and easier. Actually, lagman is truly amazing and will appeal to everyone who, like me, enjoys rich, very thick soups—so thick that a spoon can stand upright. By the way, you can use absolutely any vegetables in this simple recipe for chicken lagman in a multicooker; it turns out delicious, for example, if you add fresh tomatoes, eggplants, or canned beans.
1) First, peel and rinse all the vegetables. Finely chop the onion and garlic, grate the carrot on a coarse grater, slice the pepper into thin strips, cut the potatoes into cubes, and julienne the radish. Rinse the meat and cut it into small pieces.
2) Pour a little vegetable oil into the multicooker bowl and select the "Sauté" mode. Add the onion, garlic, and carrot to the bowl and sauté for about 5 minutes until golden. Then add the chopped meat and continue sautéing until the chicken lightens in color. After that, add the potatoes, radish, bell pepper, and tomato paste, and sauté for another couple of minutes. Next, pour in water (it should almost completely cover the vegetables), season with spices, add salt, select the "Stew" mode, and set the timer for 1 hour.
3) While the meat and vegetables are stewing, cook the noodles in lightly salted water until fully done.
4) When everything is ready, place the noodles onto individual serving plates, top with pieces of meat, pour over the thick vegetable sauce, garnish with fresh herbs, and serve. Enjoy your meal! Serve immediately in bowls.
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