Marinade for chicken: mix mayonnaise with garlic, pushed through the frog, and salt (for the average chicken about a tablespoon); grease chicken; marinate in the refrigerator for 1 hour.

While the chicken is marinating, prepare the filling: in a pan put the rice, add a tablespoon of vegetable oil, add vegetable mixture and cook, stirring constantly, for 2-3 minutes on medium heat, season with salt and pepper; pour 300 ml of hot water, cover and leave on low heat for 15-20 minutes.

Stuff the chicken with stuffing, shape the neck with toothpicks and bake in the oven preheated to 180 degrees for about an hour. In order to form a tasty crust evenly, periodically pour the chicken fat that's accumulated on the baking sheet.

While the chicken bakes, make the wings and dragon head: folded two sheets of lavash bread together, cut them from the wings of a dragon, and in order that they become solid and keep in shape, dry them in the oven or in a pan on low heat. Decorate the wings with ketchup, while tracing the veins. The dragon's head will make hard boiled eggs: carefully cut out places for the eyes and horns of the resulting paste in pre-cut triangles on the back of his head; for eyes you can use berries or simply paint them with ketchup; cut the mouth and draw the tongue.

Just before serving, attach the wings and the head with toothpicks, decorate with greens.