Lagman is an Uzbek dish, but more and more often housewives of all nationalities prefer to cook it, regardless of traditions and customs. And why? Yes, just delicious, fast and original. There are a lot of recipes for lagman. Each housewife prepares this dish in her own way, trying to give it a unique taste and aesthetic appearance. But today we will choose cooking in a slow cooker. Why? This option is the simplest and fastest and will be most suitable for those who always do not have enough time for culinary delights.
What is lagman made from?
So, the chicken lagman. This is a mixture of vegetables, noodles and meat. Most often, noodles are boiled separately, gravy with vegetables and meat is also prepared separately. When serving, cold noodles are poured with hot broth. Any meat can be used, although lamb and beef were initially considered traditional for lagman. But in our time, many housewives have improved this recipe and use chicken, pork, and even a rabbit for lagman.
If you do not want to spend a lot of time in the kitchen, you can opt for a faster option and make a chicken lagman. Cooking it will take much less time than cooking the same beef dish. But in terms of taste, it is in no way inferior to recipes with pork, lamb or beef. You can also use different vegetables, at your discretion, but onions, carrots, radishes, garlic, tomatoes are considered essential ingredients. Potatoes are not always added. If you like more satisfying food, then you can put potatoes, if you prefer an easier option - cook without it.
Essential Products
Cooking chicken lagman will require you to purchase a range of products. These are mainly vegetables. Here is an approximate list of products and their quantities necessary for this oriental dish (you can expand it and add other types of vegetables, for example, eggplant or zucchini).
- chicken meat (it may be a whole chicken (not very large), cut into portions, or fillet) - 500 grams;
- onions - 2 pcs. (you can add leek);
- carrots - 2-3 pcs.;
- tomatoes - 2 pcs. (you can take fresh or frozen);
- potatoes - 2 pcs.;
- green radish - 1 pc.;
- Bulgarian pepper - 2 pcs. (you can use frozen slices);
- garlic, salt, pepper, bay leaf - to taste;
- greens (you can add in the cooking process, as well as sprinkle on a ready-made dish);
- Lagman noodles (you can buy it ready-made or make it yourself).
Preparatory stage
At this point, you can boil the noodles in advance. The cooking process is practically no different from the preparation of ordinary pasta. After the noodles are ready, rinse it with cold water and add vegetable oil (sunflower, olive). Mix thoroughly and set aside. Further, chicken lagman requires preliminary cutting of vegetables. To make the appearance of your dish aesthetic and evoke appetite, cut vegetables and meat carefully and beautifully.
Chicken needs to be cut into portioned slices (if you have it whole), if you decide to use the fillet, just finely chop it.
We cut onions into rings, carrots and potatoes into cubes. It is better to rub the radish on a grater (you can on a large one). Finely chop the bell pepper, herbs and garlic. Scalp fresh tomatoes, peel them and finely chop. Now you can start the cooking process.
Chicken Lagman in a slow cooker
In principle, the preparation of the lagman has practically no differences, regardless of whether you use a slow cooker or cook in a cauldron on the stove.
At the bottom of the multicooker pan, pour a little vegetable oil and pour out pre-cooked onions and carrots. Turn on the slow cooker for the “Baking” mode and fry the vegetables. After getting a golden color, add the chicken pieces and continue frying. Next, add the tomatoes, bell pepper and radish. Last of all, we fall asleep potatoes, add water and salt to taste. We turn off the “Baking” mode and turn on, depending on the type of multicooker, either the “Stewing” mode or the “Steamer” mode. We follow the countdown on the scoreboard, when there are 5 minutes left until the end of cooking, you can add spices - herbs, pepper, bay leaf, garlic. That's it - the chicken lagman is ready! Enjoy your meal!
How to serve?
When serving in a deep plate or bowl, pre-cooked noodles are laid out. Since it is cold, vegetable sauce (lagman) must be very hot. Pour the noodles with gravy. How thick your dish will be: more noodles or broth - decide for yourself. Top you can sprinkle with herbs - parsley, dill, cilantro. It is also used to your liking and discretion. And if you serve traditional Uzbek cakes to the lagman , then it will be very tasty, just lick your fingers!
Try cooking chicken lagman at home. Recipe, photo of the finished dish and our recommendations will help you with this!