Print Recipe
Chicken Broth with Egg and Rice Recipe
Sometimes you 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. In a pot of water add chicken. Pot put on intense fire, when boiling, remove the foam. Reduce the heat to low, add 5-6 peas of fragrant pepper, a Bay leaf, cook the chicken legs until tender.
    In a pot of water add chicken. Pot put on intense fire, when boiling, remove the foam. Reduce the heat to low, add 5-6 peas of fragrant pepper, a Bay leaf, cook the chicken legs until tender.
  2. Strain the broth through a piece of linen cloth.
    Strain the broth through a piece of linen cloth.
  3. Broth put back on the heat, again bring to a boil. In a bowl, whip 2 eggs.
    Broth put back on the heat, again bring to a boil. In a bowl, whip 2 eggs.
  4. Spoon to make a gentle whirlpool in the pot with the broth, a thin trickle pour in the beaten eggs and immediately turn the heat off.
    Spoon to make a gentle whirlpool in the pot with the broth, a thin trickle pour in the beaten eggs and immediately turn the heat off.
  5. Boil rice in salted water until cooked. Then rinse with warm boiled water.
    Boil rice in salted water until cooked.
Then rinse with warm boiled water.
  6. Broth pour into pan, add 1 - 1,5 tbsp. boiled rice, sprinkle the dish with chopped green onions.
    Broth pour into pan, add 1 - 1,5 tbsp. boiled rice, sprinkle the dish with chopped green onions.

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