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Print Recipe
Chicken Broth with Egg and Rice Recipe
Sometimes I want to cook something simple and delicious. This dish, in my opinion, is chicken broth with various fillers. Today we will prepare chicken broth from chicken with egg and rice.
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Put in a saucepan with water and chicken on an intense heat, remove the foam when boiling. Reduce the heat to a minimum, add 5-6 peas of allspice, bay leaf, cook chicken legs until tender.
    Put in a saucepan with water and chicken on an intense heat, remove the foam when boiling. Reduce the heat to a minimum, add 5-6 peas of allspice, bay leaf, cook chicken legs until tender.
  2. Strain the broth through a piece of linen cloth.
    Strain the broth through a piece of linen cloth.
  3. Put the broth on the fire again, bring it to a boil again. In a bowl, whisk 2 eggs.
    Put the broth on the fire again, bring it to a boil again. In a bowl, whisk 2 eggs.
  4. With a spoon, make a light whirlpool in a saucepan with broth, pour in the beaten eggs in a thin stream and immediately turn off the heat.
    With a spoon, make a light whirlpool in a saucepan with broth, pour in the beaten eggs in a thin stream and immediately turn off the heat.
  5. Boil the rice in salted water until tender. Then rinse with warm boiled water.
    Boil the rice in salted water until tender.
Then rinse with warm boiled water.
  6. Pour the broth into a saucepan, add 1 - 1.5 tbsp. l. boil the rice, sprinkle the dish with finely chopped green onions.
    Pour the broth into a saucepan, add 1 - 1.5 tbsp. l. boil the rice, sprinkle the dish with finely chopped green onions.

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