حساء دجاج الليمون اليوناني يحصل على ثخانة سميكة من البيض. انهم خفف من مرق الدجاج الساخن وخفقت قبل التقديم. صدر الدجاج الممزوج يجعل هذا الحساء ممتلئاً بصحة جيدة.
المصدر: مارثا ستيوارت ليفينغ ، إبريل 2005
حصص
مكونات
الاتجاهات
ملاحظات كوك
بعد إضافة البيض ، تأكد من عدم ترك الحساء ينضج أو ينضج البيض.
This recipe for Greek lemon chicken soup gets a thick, creamy texture from eggs. They are tempered with hot chicken broth and whisked before serving. The mixed chicken breast makes this soup full of good health. Source: Martha Stewart Living, April 2005. 4 servings. Ingredients: 5 cups of homemade or low-sodium chicken broth, 8 ounces boneless, skinless chicken breasts (1 small whole breast or 1 large half breast), trimmed of fat, 1/2 cup ouzo, 2 large eggs, lightly beaten, 1/4 cup fresh lemon juice (about 2 lemons), 1/2 cup fresh dill sprigs, freshly ground pepper. Directions: 1. Prepare the broth to leave on low heat in a 4-liter pot over high heat. Add the chicken. Reduce the heat to gently cook the chicken until cooked, about 15 minutes. Using a slotted spoon, transfer the chicken to a bowl. Reserve the broth in a bowl. Let the chicken cool slightly, then mix with a fork into small pieces. 2. Bring a medium pot of water to a boil. Add orzo; cook until al dente. Drain. Add ouzo and chicken to reserved broth. Bring broth just to a gentle simmer, then reduce heat to low. 3. Whisk eggs and lemon juice in a medium bowl until frothy. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir egg-broth mixture into broth in pot. Stir in dill, and season with pepper. Cooks Notes: After adding the eggs, be sure not to let the soup boil or the eggs will curdle.
26.04.2023 @ 23:03
This recipe for Greek lemon chicken soup gets a thick, creamy texture from eggs. They are tempered with hot chicken broth and whisked before serving. The mixed chicken breast makes this soup full of good health. Source: Martha Stewart Living, April 2005. 4 servings. Ingredients: 5 cups of homemade or low-sodium chicken broth, 8 ounces boneless, skinless chicken breasts (1 small whole breast or 1 large half breast), trimmed of fat, 1/2 cup ouzo, 2 large eggs, lightly beaten, 1/4 cup fresh lemon juice (about 2 lemons), 1/2 cup fresh dill sprigs, freshly ground pepper. Directions: 1. Prepare the broth to leave on low heat in a 4-liter pot over high heat. Add the chicken. Reduce the heat to gently cook the chicken until cooked, about 15 minutes. Using a slotted spoon, transfer the chicken to a bowl. Reserve the broth in a bowl. Let the chicken cool slightly, then mix with a fork into small pieces. 2. Bring a medium pot of water to a boil. Add orzo; cook until al dente. Drain. Add ouzo and chicken to reserved broth. Bring broth just to a gentle simmer, then reduce heat to low. 3. Whisk eggs and lemon juice in a medium bowl until frothy. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir egg-broth mixture into broth in pot. Stir in dill, and season with pepper. Cooks Notes: After adding the eggs, be sure not to let the soup boil or the eggs will curdle.