Rice noodles with tkemali chicken and caramelized carrots
6 servings
90 minutes
Rice noodles with chicken, tkhemali sauce, and caramelized carrots is a refined dish that blends Georgian traditions with Asian motifs. Tkhemali gives the chicken a rich sweet-sour flavor, while caramelized carrots add gentle sweetness and appetizing texture. The noodles stir-fried with soy sauce absorb the aromas of the ingredients, creating a harmony of flavors. Georgian cuisine is known for its vibrant combinations and rich taste, and this dish is a bright example of that. It is perfect for a cozy family dinner or a festive feast. Garnishing with parsley adds freshness and completeness, while cinnamon adds an unexpected spiciness. This is a gastronomic journey through flavor traditions where every detail contributes to creating an unforgettable culinary experience.
1
Cut the fillet into small thin strips (about 3 cm by 1 cm), add tkhemali, mustard, and 2 tablespoons of vegetable oil, mix, and refrigerate for an hour (optional).
- Chicken breast: 3 pieces
- Tkemali sauce: 3 tablespoons
- Mustard: 1 tablespoon
- Vegetable oil: 10 tablespoons
2
Peel 3 carrots, then cut them into thin strips using a vegetable peeler or grater. Melt butter in a container and set it aside for later use.
- Carrot: 4 pieces
- Clarified butter (ghee): 4 tablespoons
3
Chop the garlic finely, place it in a pan, and add a little vegetable oil. Once it starts to yellow, add the chicken and fry until cooked.
- Garlic: 4 cloves
- Vegetable oil: 10 tablespoons
- Chicken breast: 3 pieces
4
Prepare the noodles according to the instructions on the package (I poured boiling water for 6 minutes). Drain in a colander and rinse with cold water. Shake off the remaining water and place in a pan, add 5 tablespoons of vegetable oil + 5 soy sauce, and fry over medium heat for 2-3 minutes.
- Rice noodles: 200 g
- Vegetable oil: 10 tablespoons
- Soy sauce: 5 tablespoon
5
Caramelizing carrots: It's better to have the carrots, sugar, and butter ready together. Place sugar in a pan, heat over medium heat until it turns into caramel. Quickly add carrot strips, butter, and 1-2 tablespoons of boiling water, and mix. Cook for 2-3 minutes, then transfer to a plate and sprinkle with cinnamon.
- Sugar: 4 tablespoons
- Carrot: 4 pieces
- Clarified butter (ghee): 4 tablespoons
- Water: 3 tablespoons
- Ground cinnamon: to taste
6
Place the noodles on a plate, then add carrots and chicken, and garnish with parsley on top.
- Parsley: 0.5 bunch
7
Enjoy!
