Chikhirtma
6 servings
180 minutes
Chikhirtma is a Georgian spicy soup with chicken and egg that gets the sick on their feet, eases hangovers, and warms in the fall and winter. Wine vinegar, cilantro, and Imeretian saffron are responsible for the spice. Don't confuse it with Azerbaijani chikhirtma! That dish is not a soup, but an omelet with chicken.
1
Prepare the necessary ingredients.
2
Place a whole chicken in three liters of cold water, bring to a boil, skim off the foam and reduce the heat to a gentle simmer. Add an unpeeled onion cut in half and peppercorns. Cook for one and a half to two hours.
- Chicken: 1 piece
- Onion: 2 heads
- Black peppercorns: 5 piece
3
Pour saffron with a ladle of hot broth and let it steep.
- Imeretian saffron: 5 g
4
Whisk the yolks with vinegar, add a ladle of hot broth and mix quickly.
- Egg yolk: 3 pieces
- White wine vinegar: 30 ml
5
Remove the skin from the boiled chicken and chop it. Take the meat off the bones and shred it.
- Chicken: 1 piece
6
Heat the clarified butter, fry the chopped chicken skin in it, then add onion and sauté, stirring until soft. Add flour, mix, gradually pour in the broth while stirring thoroughly between each addition to avoid lumps.
- Melted butter: 30 g
- Chicken: 1 piece
- Onion: 2 heads
- Corn flour: 2 tablespoons
- Chicken: 1 piece
7
Add chicken meat to the soup and pour the saffron infusion through a sieve.
- Chicken: 1 piece
- Imeretian saffron: 5 g
8
Then, while stirring, pour in the yolk mixture in a thin stream and add cilantro.
- Egg yolk: 3 pieces
- Coriander: 20 g
9
Bring to a boil, remove from heat, season with salt and pepper to taste, cover with a lid and let sit for 15 minutes.
- Salt: to taste
- Ground black pepper: to taste
10
Submit.