Spicy chicken soup with a breaded egg

METHOD

How to make it

1. 01

   STEP 1

   Done

   Rub the chicken legs with sunflower oil, turmeric, fennel seeds, chili flakes, salt and pepper. Let marinate covered in the refrigerator for at least one hour.

2. 02

   STEP 2

   Done

   Bring chicken stock, garlic, lemon zest and bay leaf to the boil. Add the chicken and simmer gently for about 60 minutes until the meat is done.

3. 03

   STEP 3

   Done

   Remove the chicken from the pan, strain the stock and pick the meat into pieces. Return the chicken to the stock with lemon juice, peas and leek and heat for another five minutes.

4. 04

   STEP 4

   Done

   Boil the eggs for six minutes, cool them immediately and peel them. Bread each egg successively with rice flour, the egg white-yolk mixture, flour, egg again and panko; fry for about three minutes at 175 °C.

5. 05

   STEP 5

   Done

   Divide the soup among bowls with bean sprouts. Halve a breaded egg per bowl and serve immediately; If desired, fry the chicken skin until crispy as an extra topping.