FIELD: food industry.
SUBSTANCE: preserved food is cooked by cutting and browning in vegetable oil of onions and garlic, cutting and freezing of lettuce, mixing of specified components without oxygen access with white dry wine, acetic acid, sugar, table salt, calcium acetate, mustard, thyme and black bitter pepper, cutting and frying of chicken fillet in melted butter, packing of chicken fillet, prepared mixture and vegetable oil, sealing and sterilisation.
EFFECT: allows to prepare preserved food with higher assimilability compared to similar culinary dish.
