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Equipment

  • 1 blue cutting surface
  • 1 green cutting surface
  • 1 vegetable knife
  • 1 chopper
  • 1 pot deep
  • 1 pool
  • 1 egg beater
  • 1 non-stick pan

Ingredients

  • 1 chicken cut into 8pieces
  • 60. gr glutinous rice
  • 50. gr butter
  • 2 eggs
  • Juice of 3 lemons
  • 300 gr. almonds fillet
  • 2 pinches of saffron
  • 50 gr. vinegar
  • Seeds of 1 pomegranate

Instructions

  • In a deep saucepan putthe chicken to boil with water.
  • When it is close, addthe washed rice, butter and saffron with the vinegar.
  • In a pan with a littlebutter, roast the almonds and add them to the soup.
  • When the rice is ready,make eggnog, pour-over and add the pomegranates.
  • Let it simmer until smoothand remove from the heat.