Supu ya Kuku ya Kichina na Miche ya Mayai na Mung

Wash, peel and cut the fresh roots into thin slices. Wash and chop the leek. Rinse the fresh or thawed chicken well and cook in 1 liter of water for 5 minutes.

Take the chicken out of the pot, rinse again, discard the cooking water and clean the pot. Put the chicken in the saucepan, add the water, the chicken stock and the vegetables and simmer with the lid on for 30 minutes.

Remove the chicken from the broth, let it cool and remove the meat from the bones. Cut larger pieces into thin slices. Return the bones to the broth and cook for another 30 minutes.

Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Wash the carrot, cut off both ends, peel and slice across into approx. 3 mm thick slices. Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle ribs if they don't taste bitter. Separate the ribs and cut across into thin slices. Chop the leaves into pieces approx. 2 x 3 cm.

Rinse the mung seedlings well and distribute them whole into the serving bowls.

Strain the broth with a fresh tea towel, return to the saucepan and bring to a simmer. Discard the material to be sieved.

Heat the sunflower oil in a pan, add the onions and garlic cloves and fry. After a minute add the carrot slices and fry until the onions begin to brown. Add to the simmering broth together with the white cabbage. Let simmer for 2 minutes. Season the broth with salt and pepper.

Break two eggs and let them slide into the broth one at a time. As soon as the broth is simmering again, add the meat and let it get hot. Spread the soup on the serving bowls, garnish and serve hot.