Composition / ingredients
Cooking method
Wash the buckwheat thoroughly, pour two glasses of boiling water and leave for half an hour. This method of processing will make buckwheat a "semi-finished product" for further baking, it will swell well, in addition, when draining the water, the remaining debris will be removed.
You can take any part of the chicken, but of course the breast is more useful. The meat is washed and cut into small pieces. Fry finely chopped onion in preheated vegetable oil. In a bowl, combine buckwheat, chicken meat, onion and spices, mix thoroughly.
We put it in the baking sleeve, evenly distribute the contents of the package and tie its end. From above, we make several punctures with a knife. We put it in preheated to 180 degrees for half an hour. This is enough time to prepare this dish.
Serve as desired with sauce and fresh herbs.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
