Svetlana Naumova shared the secret of this Armenian folk porridge with me, saying that it is extremely tasty. That's just unusual, and that's it! As a polite person, I nodded my head, not really understanding what could be unusual in ordinary chicken porridge? And solely out of a sense of contradiction, I decided to cook it.

I bought wheat groats, the fattest home-made chicken, and, giggling at myself, started acting weird. Why wonder? Because I had to spend almost 12 hours over ordinary porridge!

½ bag of wheat groats

1 chicken

melted butter

onion

ground cinnamon

salt

First, I washed and soaked half a packet of wheat groats, and then ran all night to change the water, as prescribed. Then I boiled the chicken and honestly picked all the meat so that not a single bone was left. Then I threw swollen cereals and chicken into the boiling broth, and began to be on duty at the pan so that nothing would burn. I was ordered to achieve the result when the chicken dissolves in the porridge. And she really melted into it. Now the porridge had to be salted, mixed and covered with a thick towel.

Well, in the end, it remains to heat the ghee in a pan, sauté the onion in it and sprinkle it with cinnamon.

Brothers, what can I say. I was wrong. It's not porridge. This is all cereals KASHA! The best of cereals, honestly!