About the recipe:
Amazingly tender chicken soup, featuring a very original taste. Cooking chikhirtma – activity that requires time and accuracy, because this soup two refueling – flour and egg yolk. Introducing them to the chicken broth should be very careful, strictly following the recommendations, otherwise the taste and the kind of food can change. All the works will be highly rewarded: once tasted chikhirtma true, it would be desirable to prepare again and again.
hen 1 kilo
onion 1 head
butter 2 Art. spoons
egg yolks 3 pieces
corn flour 2 hours. spoons
turmeric powder 1/2 hours. spoons
white wine vinegar 2 Art. spoons
cilantro 5-6 sprigs
salt to taste
ground black pepper to taste
Boil chicken until cooked completely, removed from the broth, cut into portions (bone can be removed).
Onions finely chopped, sauté until transparent 1 tablespoon of butter. Yolks Beat with salt-hot, add vinegar, saffron, pepper, chopped cilantro. Yolk mixture to dissolve 1/3 cup of warm broth and mix thoroughly. The rest of the butter to melt over low heat. Remove the butter from the heat, add the corn flour and grind, to avoid lumps. Carefully stirring, slowly pour in 1/2 cup of warm broth. Then pour the onion, heat the mixture on low heat for 2-3 minutes, then gently put in broth cooked. Soup boil, reduce heat and simmer without a lid for 5 minutes, stirring occasionally. Remove the soup from the heat and preventing it intensely, immediately enter the yolk mixture. Then bring to a boil the soup is no longer possible, or the yolk will curdle. Chikhirtma served hot. In a bowl put 1-2 pieces of chicken, pour the soup and sprinkle with chopped cilantro.