Let's prepare the meat. For salads we usually use chicken fillets or thighs. From chicken fillet detachable small, it is very convenient to use for the chops. Hips freed from the skin and remove the bones.

Make mixture for marinating. Combine and thoroughly mix: 1 teaspoon salt, 1 teaspoon of sugar and 0.5 teaspoon of ground black pepper. Take half of the mixture and grate it part of the chicken breast and thigh with two sides. Sugar is added to the mixture for marinating of the meat acts as a natural flavour enhancer, but also emphasizes and deepens it. I always add a little sugar to all the dishes. It turns out great.

Place the chicken in a container and let marinate in the refrigerator not less than 8 hours. The rest of the mixture for marinating put aside until the right moment.

At the end of marinating time, take out the chicken from the refrigerator and leave it for one hour to lie down at room temperature. Next, pour in cold pan 6 tablespoons vegetable oil, spread the chicken pieces and put on a high heat, covering the pan loosely with a lid. Although the chicken we almost did not fry, but the amount of vegetable oil to reduce I suggest. Remember that the sauce from cooking the chicken we will use in the future.

Once the meat will seize and become white on one side, immediately flip it to the other side. For this we will need 3-4 minutes. When the meat turns white on the other hand, fill it with 1 Cup of cold water and quickly bring to a boil. Add the remaining marinating mixture of salt, sugar and ground pepper, 6 pieces allspice, and 4 Bay leaves. Diminish the heat to medium and continue braising with the lid ajar for 20-25 minutes, depending on thickness of meat pieces. Every 3-4 minutes, be sure to turn the meat. Try the soup for salt. On taste, it needs to be a little salty. Ensure that have not boiled away all the water, if necessary, add more water. In total, additionally, we may need a little more than half Cup water. To prepare 900 g of chicken meat, I used exactly 1 teaspoon of salt, 1 teaspoon sugar, 0.5 teaspoon of black pepper and 320 ml of water.

After extinguishing turn off the heat and leave the meat under a lid until cool. Then put it in the fridge for eight hours. This is to ensure that the meat has matured and compacted.

Chicken cooked this way, in the concentrated sweet-salty broth is significantly different in its structure and taste qualities of the meat cooked in the traditional way of cooking using a large amount of liquid. It is easy to cut into thin slices, cubes or wedges. The meat holds its shape well. It is dense and elastic, does not crumble and fall apart, it is easy to separate the fibers and it takes too long to savelives. And how delicious and tender the meat turned out from the hips! Nothing is overdone and not dry. It can be served as separate snacks, and a sandwich is not a sin to put.

And what a rich and concentrated sauce turned out! It is easy to use along with pieces of chicken meat, as sauce for pasta, mashed potatoes or rice. The sauce I got incomplete on the finger glass, of a capacity - 210 ml.

Here comes the meat! It is imbued with aromas of spices and the most important advantage of this meat - it has an intense uniform taste, both outside and inside. I would also like to draw your attention to the meat of the thighs, it turns out incredibly delicious. Be sure to try and see for yourself.

Even a simple leaf salad with the addition of the meat will please the most discerning palates. I sincerely suggest and recommend to try.