Thick Chicken Soup with Egg Yolk (Chikhirtma)
Thick Chicken Soup with Egg Yolk (Chikhirtma) – a recipe for Armenian cuisine, the most important moment in chikhirtma is so that the yolks do not curl.
Thick Chicken Soup with Egg Yolk (Chikhirtma) Ingredients
- Chicken 500 g
- Wheat flour 1 tbsp
- Onion 2 pcs
- Ghee 2 tbsp
- Egg yolk 3 pcs
- Apple cider vinegar 3 tsp
- Cilantro 5-6 twig
- Imereti saffron 0,5 tsp
Thick Chicken Soup with Egg Yolk (Chikhirtma) Recipe
For the recipe thick chicken soup with egg yolk (Chikhirtma) rinse the chicken, pour 2.5 liters of water and put on fire. When the water boils, reduce the heat and cook the chicken for 50 minutes, and then remove and divide into portions. Strain the broth and pour back into the pot along with the meat.
In a dry frying pan, fry the flour to a slightly golden color and, adding the broth, dilute the flour to the consistency of liquid sour cream. Finely chop the onion and fry in melted butter until transparent.
Put the broth with meat on a slow fire, add the fried onions and flour, mix and cook for 3-4 minutes. Grind the yolks in a hotel dish, diluting with a small amount of hot broth. In advance, for 2 hours, pour saffron with warm water in the amount of 0.5 cups.
Pour saffron infusion, vinegar into the mashed yolks, add finely chopped cilantro, salt, pepper and put on a slow fire for 4-5 minutes. Add the resulting mixture to the hot broth before serving. That's it, the Armenian soup chikhitrma is ready, you can serve it.