Description Edit

Ingredients Edit

  • 1 large Chicken in pieces
  • water to cover
  • 3 handfuls of noodles (vermicelli)
  • salt to taste
  • some milk
  • 1 egg
  • juice of 1 lemon
  • chopped parsley

Directions Edit

  1. Clean and wash the Chicken thoroughly.
  2. Place in large pot and cover well with hot water, add salt to taste and bring to boil.
  3. Remove all scum from top just before boiling point is reached.
  4. Boil the Chicken until it is tender. Remove from stock.
  5. Add vermicelli to the boiling stock and cook till tender.
  6. Meanwhile, remove and chop white meat and add back to stock.
  7. When done, remove from heat and add some milk.
  8. In a bowl beat an egg and juice of one lemon well.
  9. Very carefully, add a ladleful of stock mix to the egg and lemon mix stirring constantly, (almost drop by drop to prevent curdling).
  10. Continue mixing in the stock mix to the egg mix several times being careful.
  11. Then pour the egg mix back into the remaining stock stirring so as not to curdle.
  12. You can now add more lemon as desired and some chopped parsley.

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