Ajmokac * Chicken in White Sauce

Ajmokac je jedno od onih jela koje ili mrzite ili obožavate. Blagog je ukusa i, ma koliko se nutricionisti mrštili, odlično ide uz beli hleb.

Chicken in white sauce is one of those dishes that you either hate or love. It's mild in taste, and it goes so well with white bread (let nutritionists frown all they want).

Za ovo jelo potrebno vam je kuvano belo meso sa sve supom. Ja koristim meso i supu od celog pileta od kog sam spremala i pilav. Kako skuvati pile, pogledajte ovde: Pilav

For this dish you need cooked chicken breast with stock. I am using the meat and stock from the entire chicken that I prepared for the pilaf. You can see instructions on how to cook a chicken here: Pilaf

Sastojci:

Ingredients:

1 belo meso, odvojeno od kosti, skuvano, sitno cepkano
oko pola litra supe
2 kašike belog brašna
glavica belog luka
za ukras malo seckanog peršuna i sudžuk paprike

1 chicken breast, cooked, de-boned, torn into small pieces

approximately 1/2 liter chicken stock

2 tablespoons white flour

1 garlic

for garnish a bit of chopped parsley and crushed chili

U dublju šerpu sipati malo ulja i dodati izgnječeni beli luk. Propržiti na kratko pa dodati brašno i žustro mešati. Smanjiti vatru na srednje. Dodavati po malo supe i mešati. Ako se pojave grudvice, skinuti s vatre pa razraditi dobro varjačom.

Put a bit of oil in a saucepan and add the crushed garlic. Fry briefly and add the flour and stir constantly. Reduce the heat to medium. Keep adding soup bit by bit, stirring. If there are lumps, remove from hot plate and break them with the spoon. 

Dodati još supe da smesa bude kašasta, pa sipati svo sitno cepkano, već skuvano belo meso.

Add more stock and the torn, cooked chicken breast meat. 

Naliti supom da dobro prekrije meso, poklopiti i kuvati 20ak minuta na tihoj vatri, povremeno mešajući.

Add more stock to cover the meat, put the lid on and simmer for some 20 minutes, stirring occasionally.

Sos bi trebalo da bude polu-gust, ako je pregust dodati još supe, ako je redak, kuvati malo duže, otklopljeno.

The sauce should be relatively thick, if it is too thick, add more stock, if it's too thin, cook longer, uncovered.

Servirati vruće, posuti peršunom i tucanom sudžuk paprikom.

Serve hot, sprinkle with chopped parsley and crushed chili.