Chicken with fish sauce
6 servings
105 minutes
Chicken with fish sauce is a refined dish of Uzbek cuisine that combines the tenderness of chicken meat with the rich flavors of tuna and capers. The origins of such recipes can be found in Central Asian gastronomy, where meat and spicy sauces are traditionally paired. The chicken is simmered in a fragrant broth with vegetables and lemon juice, gaining tenderness and a rich taste. The fish sauce made from tuna, capers, and olive oil adds a piquant note to the dish, perfectly complementing the softness of the chicken. This sauce is often used to serve meat dishes, enriching them with the freshness of marine ingredients. The dish is perfect for a festive table or a cozy family dinner, combining heartiness and sophistication in flavor nuances.
1
Peel the carrot, celery, and onion, chop them coarsely, and put them in boiling water.
- Carrot: 1 piece
- Celeriac: 1 piece
- Onion: 1 head
2
Wash the chicken meat and place it in the broth. Add lemon juice, salt, and pepper. Cook on low heat for about 1.5 hours.
- Chicken: 1 kg
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Drain excess water from the tuna, chop the fish with capers, and add 2 tablespoons of olive oil.
- Canned tuna in brine: 200 g
- Capers: 1 tablespoon
- Olive oil: 150 ml
4
Chop the greens.
- Fresh herbs: 1 bunch
5
Separate the yolk from the white and beat with salt and 2 tbsp of lemon juice. While continuing to beat, pour in the olive oil. Mix the fish mass and herbs into the resulting sauce.
- Egg yolk: 1 piece
- Salt: to taste
- Lemon: 1 piece
- Olive oil: 150 ml
- Canned tuna in brine: 200 g
- Fresh herbs: 1 bunch
6
Remove the boiled chicken from the broth, cut into portions, and serve with fish sauce.
- Chicken: 1 kg
