Chicken Chikhirtma

Ingredients

• Onion 6 heads
• Poultry 1 piece
• Chicken Egg 5 pieces
• Cilantro 1 bunch
• Malt Vinegar 1 tablespoon
• Ocean salt to taste

Step-by-Step Guide

Step 1

Cut the chicken into pieces, chop the onion, and place everything in a pot. Simmer over low heat without adding water. If the chicken is not fatty enough, you can add a little water to prevent it from burning.

Step 2

When the chicken is almost cooked, pour in water — 8 to 10 cups or more, depending on how much soup you want to make.

Step 3

Add salt, toss a bundle of coriander with roots tied with string into the pot, and simmer over low heat, periodically skimming off the foam. The stewed chicken and onion give the soup a unique flavor that sets it apart from a simple chicken broth.

Step 4

After 10 minutes, remove the chicken from the broth and place it in a separate dish. Discard the bunch of cilantro. Strain the broth and throw away the onion.

Step 5

Take the eggs, separate the yolks from the whites, and mix them with vinegar. Slowly pour the yolks into the slightly cooled broth, being careful not to let them curdle. Ladle the broth into bowls and add pieces of chicken. A wonderful morning soup is ready.