Ingredients: Dried Tesha Kaluga,
20 , 89 chicken, eggs (protein) 1/4 PCs. , Lard 2 , 10 rice wine, ginger 10 , 5
concentrate, soy sauce, 5 , 5 chicken fat, 1 alum, salt 5.
Raw chicken fillets passed two
- three times through a meat grinder with a fine grid, add egg whites, put pre
wrung from water tesu Kaluga and well stirred into a homogeneous mass.
When ordering in a bowl ready
to pour the broth and when it comes to a boil, lower the small pieces of cooked
ground meat and cook it until tender. After this, remove the foam, pour the
melted chicken fat and pour in the soup bowl or a bowl or deep plate.
Appearance - clear soup with
sequins and floating fat boiled shapeless pieces of meat.
Taste - chicken broth with the
scent of spices.