Chicken soup with quail eggs and chili pepper
6 servings
30 minutes
Chicken soup with quail eggs and chili pepper is a refined combination of soft, rich broth with tender pieces of chicken and the spicy heat of chili pepper. Quail eggs add a unique flavor and velvety texture to the dish, harmoniously complementing the spice's sharpness. This signature recipe is inspired by Asian culinary traditions where the blend of spicy, tender, and nourishing creates a true symphony of flavors. The soup warms, satisfies, and awakens the appetite, making it ideal for cold days or moments when something refined and special is desired. It is best served hot, complemented with fresh herbs and slices of crispy bread.
1
Rinse the chicken with warm water.
- Gherkin Chicken: 1 piece
2
Cut the carcass in half.
3
Chop the carrot into small pieces.
- Carrot: 1 piece
4
Send the ingredients to salted water and put on high heat.
- Gherkin Chicken: 1 piece
- Carrot: 1 piece
- Water: 1.7 l
- Sea salt: to taste
5
Once the water boils, reduce the heat and remove the foam. Cook for another 20 minutes.
6
Meanwhile, boil the quail eggs hard.
- Quail egg: 12 pieces
7
When the broth is ready, cool the chicken slightly and shred it.
- Gherkin Chicken: 1 piece
8
Clean the quail eggs and cut them in half. Add them to the broth.
- Quail egg: 12 pieces
9
Put the soup back on medium heat and crack in 2 chicken eggs. Cook for another 1.5 minutes, stirring constantly.
- Chicken egg: 2 pieces
10
Add salt and pepper to taste and serve at the table.
- Sea salt: to taste
- Chili pepper: to taste