- sour cream - 2 items. spoons
- chicken breast - 1 piece (medium)
- salt and pepper - 1 Pinch (to taste)
- onion - 1 piece (medium)
- garlic - 2 teeth
- lemon - 0,25 Pieces
- egg - 1 piece
- bunnza - 150 grams
- rice - 0.5 Glass (cooked)
- celery root - 100 Grams
1. To lay out the salad, we need a different diameter of the ring and a plate, we lightly oil them with vegetable oil. Too much of a plate we do not need. We clean and cut the onions with rings, fill it with lemon juice. For about fifteen minutes, the onion must be infused in this pour. 2. Separate the onion rings, and overlap, put a few rings on the plate. This will be the basis of the salad. 3. Rinse the rice and pour it in water in a saucepan. Ready to cook on low heat. In rice, add spices and salt. On the bow, install the largest ring size and lay rice there. 4. Rinse the chicken breast and boil it with black pepper, add bay leaf, carrot and onion. When the chicken is cooked, peel the skin, and the meat is separated from the bones. We cut into small cubes and salt. Mix with garlic (pressed). From the top on the first ring we put the second, and we put the meat in there, well we'll punch it. Finely chop the cheese (brynza). Brynza should not be very salty. Slices of cheese to decorate the edges of the plate. Let's rub the celery root on a large grater. A little salting. Put the smallest ring and put the celery there. 6. From the very bottom, remove the rings. Let's put a few pieces of boiled egg and a little sour cream on the side.
Servings: 6