Total Steps
2
Ingredients
14
Tools Needed
5
Ingredients
- 500 gram chicken thigh or legs
- 1 teaspoon salt
- 1 onion, sliced
- 2 large leeks
- 3 stalks celery
- 2 tablespoons olive oil
- 4 cups chicken stock
- 1 handful long grain white rice
- 2 egg yolks
- 1 cup yogurt
- 1 tablespoon cornstarch
- 1 teaspoon butter
- 1 tablespoon dried mint
- chili powder(optional)
Instructions
1
Step 1
three minutes, until cool, until very tender
Put chicken thigh into a stock pot. Cover with water just 2cm above chicken. Add salt. Bring water to boil. Skim foam from the top of water. Cover pot and reduce heat to simmer. Simmer for three minutes, remove from heat and allow to sit covered until cool. Slice leeks in half and wash well. Chop leeks and celery. Heat a second stock pot over medium heat. Add oil and all vegetables. Cover and cook until very tender. Take the chicken from the pot and allow to cool on a plate. Pour water from the stock pot into the vegetables. Add 4 cups of chicken stock.
2
Step 2
Do not let this to boil after you have added the yogurt or it will curdle.
Tools & Equipment
stock pot
knife
cutting board
skimmer
plate