Ingredients
1 chicken
cured pork fatback
1 egg
1 onion
spices (saffron, black pepper, cloves, cinnamon, fresh ginger)
fresh herbs (rosemary and marjoram)
Method
Cut the chicken into pieces, mince the cured pork fatback, and slice the onion.
Melt the cured pork fatback and fry the onion until it wilts, then add the chicken. Sear the meat for a few minutes, then add water and cook for about one hour.
Grind in the mortar black pepper, cinnamon, and cloves, then add the saffron. Mince finely the herbs and ginger, then pound them in the mortar with the spices. Dilute the mixture with a little quantity of chicken broth. When the chicken is almost cooked through, add the spices to the broth.
Beat the egg diluting with cool water and chicken broth, then add it to the soup and stir. As soon as it starts to boil, remove from the fire and serve.