Directions:
- Chop parsley, hyssop if available and sage leaves without stems.
- Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
- Shred chicken (without skin), add to simmering stock.
- Beat egg yolks.
- Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
- Add vinegar, pepper, ginger and salt to taste.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.09 Kcal (838 kJ) | ||
| Calories from fat | 105.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.67g | 18% | |
|---|---|---|---|
| Cholesterol | 84.17mg | 28% | |
| Sodium | 464.46mg | 19% | |
| Potassium | 294.25mg | 6% | |
| Total Carbs | 11.76g | 4% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 13.04g | 26% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 22.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 95.38 Kcal (399 kJ) | ||
| Calories from fat | 50.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.56g | 18% | |
|---|---|---|---|
| Cholesterol | 40.12mg | 28% | |
| Sodium | 221.41mg | 19% | |
| Potassium | 140.27mg | 6% | |
| Total Carbs | 5.6g | 4% | |
| Sugars | 1.43g | 12% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 6.22g | 26% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.4mg | 4% | |
| Calcium | 10.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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