Chicken "porridge"

1 serving


wrap a whole piece of chicken in a linen bag along with anise seeds and lower it into a pan with enough water (about 3 liters). Bring to a boil over high heat, reduce the heat and cook chicken meat for about 2 hours until boiled. remove the chicken and spices, separate the meat from the bones and divide it into thin long strips. pour washed wheat into a saucepan, pour cold water at a ratio of 1: 5, bring to a boil over a high heat, and then cook over a low heat 1 an hour until completely cooked (wheat can be cooked for steam). peel and finely chop the ginger. combine the boiled wheat with chicken broth, bring to a boil, add ginger and salt from flour and water to prepare a batter and carefully pour a thin stream into the wheat with the broth, making sure that no lumps form. immediately mix and put on fire. when the contents of the pan boil, add the ground pepper and stir again quickly and gently. Beat the eggs. boil 0. 5-0. 7 liters of water in a small saucepan and introduce the beaten eggs, stirring constantly. as soon as egg lumps form, drain the water. spread strips of chicken meat and egg lumps, wheat cooked on chicken broth, sprinkle with finely chopped onion greens, ginger, add vinegar and drizzle with sesame oil.