Cover chicken and onion with 1000 g water, salt and cook at 95 °C for 18 minutes to 74 °C. Shred chicken and retain the broth.

Ingredients

• 900 gJute, potherb, cooked, boiled, drained, without salt
• 700 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 150 gOnions, raw
• 35 gGarlic, raw
• 6 gSpices, coriander seed
• 30 gButter, Clarified butter (ghee)
• 1,300 gBeverages, water, tap, drinking
• 5 gSalt, table

Method

1. Cover chicken and onion with 1000 g water, salt and cook at 95 °C for 18 minutes to 74 °C. Shred chicken and retain the broth.
2. Add jute leaves and the remaining 300 g water to the broth. Simmer at 90 °C for 8 minutes until the soup thickens.
3. Fry garlic and 6 g ground coriander in ghee at 160 °C for 2 minutes and immediately stir into the soup.
4. Return chicken to the soup, warm for 3 minutes and divide into four bowls.