Chikhirtma Recipe

Shake the chicken well, wash, place it in a large saucepan, pour about 2.5 liters of cold water and put it on medium heat. Periodically foam during boiling. As soon as it foams, add 2 peeled whole onions to the broth and cook with the chicken. When the meat is cooked, remove it from the broth, let it cool, cut it into portions and keep it warm. Remove the boiled onion (you won't need it anymore) and be sure to drain the broth through a fine sieve to remove excess particles.

In a separate bowl, beat the egg well with the vinegar and flour. Then slowly, with continuous stirring, add 1 chamch of cooled broth to this mass and beat well so that the flour completely dissolves. Add this mass to the broth in the pot, put it on the fire, stirring constantly (so that the egg does not stick). Boil over medium-low heat for about 4-5 minutes, until you notice that the broth has thickened. At this time, return the chicken pieces to the pot, add minced garlic, salt, ground hot pepper, black pepper and chopped coriander. Stir once and the chikhirti is ready. Be sure to bring minced garlic and vinegar to the table in small bowls... Someone will definitely want to add it.