Usuba
Chicken Broth with Saffron and Egg
Aromatic broth made from young chicken with Imeruli saffron, dried onion, and egg. The dish turns out rich and golden, with a delicate taste of spices. Served with tender chicken meat, shredded into fine fibers.
- Total
- 35 min
- Standard serving
- 515.6 g
Ingredients
Total 7
Instructions
- 1
Step 1
Rinse the Cornish hen in cold running water.
- 2
Step 2
Cut the chicken in half with a sharp knife.
- 3
Step 3
Transfer the chicken halves to a deep pot.
- 4
Step 4
Pour 1.7 liters of drinking water and place on high heat.
- 5
Step 5
When the water boils, reduce the heat to medium and remove the foam that forms with a spoon or skimmer.
- 6
Step 6
Add a mix of peppers to taste.
- 7
Step 7
Reduce the heat further, cover the pot with a lid and simmer.
- 8
Step 8
After 20 minutes, add 1 tablespoon of Imeritian saffron and 1 tablespoon of dried green onions. Stir.
- 9
Step 9
After 3 minutes, salt the broth to taste and add one chicken egg. Stir actively to distribute the egg evenly.
- 10
Step 10
In 2 minutes, the broth is ready. Pour it into bowls. Shred the chicken meat into fibers or cut into strips and add to the broth when serving.
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