Pasta with chicken ginger and cinnamon

1.Boil the chicken until tender, in salted water, so that the meat is well separated from the bones. Cool and separate the meat from the bones.
2.Web noodles (necessarily of good quality) lubricate with vegetable oil and mix. Put a steamer pan, there should be water or broth at the bottom, a pot with holes on top. Put the pasta in a saucepan with holes, add salt, mix. Periodically, every 5-7 minutes, 3-4 times will be enough, pour 100 ml of water, stirring, cover with a lid to cook until ready. At the end of cooking, try and if there is not enough salt, then add salt, add butter and mix everything. Vermicelli is cooked quickly. It should taste nice, but not like porridge.
3. Cut the onion into cubes and fry until light transparent on a small amount of vegetable oil. Add 450 ml of water and bring to a boil. Add spices: cinnamon, ginger, turmeric, sugar and salt. Cover and cook for 15 minutes over medium heat.It is better to add salt to taste, since I have sea salt and it can significantly differ in taste. Then add the chicken meat, mix everything. Cover with a lid and simmer on low heat for 5 minutes. The gravy should not be dry, but also not quite like water.Medium consistency. If there is not enough liquid, then add a little water.

4. Forming a dish.
We put half of the pasta on the dish, the gravy on top, then the second half of the pasta with a slide. Decorate with ground walnuts or any other nuts, pre-dried in a dry frying pan, in the form of strips, as well as strips of cinnamon and powdered sugar. If you have raw nuts, then you can fry them in a small amount of vegetable oil. Fry on low heat, stirring constantly, so as not to burn. Then cool the nuts and grind them in a blender or in a meat grinder. We serve a separate plate with powdered sugar. If a person wants to add more powdered sugar to his plate.

Bon appetit.