29 Cooking Chicken Kiev And Smoked Mackerel

Cooking Chicken Kiev And Smoked Mackerel

Posted on November 28, 2010 by team

Chicken Kiev is a very delicious dish, popular in Ukraine, Russia, Belorussia and other places of Europe. Today we’ll tell you how to cook it!

We need: 3-4 big chicken fillets, 3 eggs, some flour, long loaf, dill, butter, sunflower seed oil and a bit of rosemary.

We cut the long loaf and put the pieces into the oven in order to make dried breadcrumbs.

Then we take on fillet and cut it along into 2 pieces.

We beat the meat into very thin slices.

Then we cut the slices into 2 parts and salt them.

Cut rosemary.

Then dill.

We put rosemary, dill and unfrozen butter into a deep plate, add salt and mix it.

We whip eggs and add salt and pepper to taste.

When the dried breadcrumbs are ready we grind them in blender.

We take a piece of fillet and spread it generously with our butter.

We wrap it up and roll in flour.

Then in eggs.

And finally in dried breadcrumbs.

We fill the pan with oil (to the half), and when in goes to boil we start frying our chicken Kiev(about 20-30 minutes).

After that you can fry potatoes if you wish – it’ll fit the main dish very well!

Bon appetit!

Smoked mackerel – one more Russian traditional meal. If home-made it is more delicate and delicious.

What we need:
two handfuls of onion peel
1 litre of water
3 tablespoons of salt
1.5 tablespoons of sugar
half a tablespoon of black brew
a bit of vegetable oil

The fish can be frozen beforehand.

Let’s get everything ready for marinade. Brew, at first.

Then salt.

Then comes sugar.

A little bit of liquid smoke and vegetable oil.

Then mix it all up.

Boil a litre of water.

Put all the prepared ingredients in a pan.

Boil it for a couple of minutes.

Cut out the head from a plastic bottle.

Cut out the fishes’ heads and put them (fishes) into the bottle.

Cool the marinade a little bit.

Then filter it.

And pour down into the bottle.

Fish must be fully in marinade.

When it cools down, cover it with a film and put in a fridge for three days.

Now after these days have passed put the fish out of the bottle.

Now hang the fish somewhere for 30-40 minutes for the liquid to come down.

Now it can be served up.

via nnm1 and nnm2

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29 Responses to “Cooking Chicken Kiev And Smoked Mackerel”

  1. Traducer says:

    Dobre chut

  2. DougW says:

    nom nom nom

  3. Salty. S says:

    Yummy! Damn I like Kiev´s, fish is tasty also, specially with good “mayo” and onions.
    Damn pricks made me hungry again..


  4. 14\88 says:

    HAHAH FIRST!!!!!!!!!!!! WIN!!!!!!!!!!!!!!

  5. FührerBunker.AT says:

    F. Bunker here.

    looks fu.cking delicios, i love that ER-cooking sh.iat

    • Archy Bunka says:

      A. Bunka here.

      OK, wiseguy. Come on up ta Queens and I’ll drink youse under da table, ya pinko meathead.

      • FührerBunker.AT says:

        F. Bunker here.

        ahaha are you serios? you americans get even drunk by a litte beer cane axaxaxax and qeens is full of rats and bumbs btw

  6. phil says:

    This looks like prison food.There’s something about eastern block food that just doesn’t appeal to me. Looks too bland.

  7. CZenda says:

    I did not get the recipe for the “homemade smoked mackerel”, which includes the strange “liquid smoke” thing. What is it, some sort of artificial substitute made for food industry?
    And why the hell should I try to immitate the taste of a smoked mackerel, which can be bought in every shop vacuum-packed?

    • Margie says:

      you got to the very essentials of “russian misterious soul” here :)

    • OLUT says:

      Liquid smoke is exactly that: liquid smoke. It isn’t a chemical, it’s actual woodsmoke put into a liquid form. How they do it I have no idea, but it’s really what it says.

    • Doug says:

      Liquid smoke is collected by setting up some kind of condenser (maybe a bowl full of ice above another bowl) above a wood fire, basically collecting water vapor that’s mingled with the wood smoke.

  8. Vlad says:

    You should be careful for the first time you eat Chicken Kiev. You can get dirty with melted butter.

  9. idonthave1 says:

    ya… the liquid smoke is an artificial flavor.
    I want to know what is “black brew”? Also, when do you cook the fish? If its not cooked, then does that mean it needs to be ‘sashimi’ grade?

  10. JL Espinosa says:

    Dammnn I just ate! I was thinking what to eat and made a zandwich, but I will eat kiev tomorrow for lunch then.

  11. AustriaNOTAustralia says:

    Meeh, is the last one some kind of eastern sushi? xD
    Anyway, as soon as my parent are away, I will try to bake a Chicken Kiew ^^ om nom nom

  12. moo says:

    Boris why why you post this stuff making me so hungry. What next some delicious borsch?

  13. Anna says:

    this kiev chicken doesn`t look good. it`s delicious, but sooooo unhealthy, soooo unhealthy..))

  14. merica says:

    Makes me very hungry! Soul food, comfort food, homeskillet, it is all good.

  15. SSSR says:

    Russia and its surrounding former soviet republics has the thinest fish I have ever caught!

  16. Ugly American says:

    I’m surprised by the use of rosemary and dill. I always expect tarragon.

  17. Alan says:

    The “black brew” is tea, I assume. It worked for me, anyway.

    I made the smoked fish, whiting in this case. After marinading in the refrigerator for days I poached the fish in white wine. Then then made a sauce of the poaching liquid with a handful of chopped parsley, thickened with a little starch. It came out very well! Thanks for the recipe!

  18. David M says:

    just made the kiev chicken with a tiny bit of sage and some parsley (in addition to the dill). chapelure was seasoned too. really, very subtle and delicious, thanks for the idea. :)

  19. Sami says:

    Had to try to make Chicken Kiev right the next day that I read this and it was pretty delicious!

    Thanks for the recipe!

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