Soup Egg with Sago

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  • Chicken: the two breasts and two wings
  • Leek: 1
  • Mushrooms chinese: 150 gr
  • Sago: Two tablespoons
  • Egg: 2
  • Spinach: a small rama
  • Salt: taste.
  • Pepper: taste.


Make a broth with chicken ( being cooked pulls back and unravels the meat), and was joined by the French garlic cut into thin rings, the mushrooms, cut into strips and the sago that should cook until transparent. At that time put the eggs, beaten on the wire, stirring constantly so that they are loose in the broth. Come together by the end of the leaves of spinach, previously washed, and do not give in to cook very much not to lose the color. Tempers and serves.

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