Chikhirtma

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Chikhirtma is a Georgian spicy soup with chicken and egg that helps lift the spirits of the sick, eases hangovers, and warms you up in the fall and winter. The spice is provided by wine vinegar, cilantro, and Imereti saffron. Don't confuse it with Azerbaijani chikhirtma! That dish is not a soup but rather a scrambled egg with chicken.

Ingredients

Poultry - 1 piece
Onion - 2 heads
Whole egg - 3 pieces
Champagne Vinegar - 1 fl oz
Corn Flour for Polenta - 2 spoons
Ghee - 1.1 oz
Saffron - 0.2 oz
Cilantro - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste
Green peppercorns - 5 pieces

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Place a whole chicken in three liters of cold water, bring it to a boil, skim off any foam, and reduce the heat so that the water is gently simmering. Add an unpeeled onion, cut in half, and whole peppercorns. Simmer for one and a half to two hours.

Step 3

In the meantime, pour hot broth over the saffron using a ladle and let it steep.

Step 4

Whisk the egg yolks with vinegar, add a ladle of hot broth, and mix quickly.

Step 5

Remove the skin from the boiled chicken and chop it. Take the meat off the bones and shred it.

Step 6

Heat the clarified butter and sauté the chopped chicken skin in it, then add the onion and cook, stirring, until soft. Sprinkle in the flour, mix well, and gradually pour in the broth, stirring thoroughly after each addition to avoid lumps.