Ingredients:

• 2 – jointed Chicken (about 800 g each)
• 3 cups – noodles, boiled
• 2 cups – Chicken stock
• 1 cup – Cream
• 1/2 cup – Butter
• 1/4 cup – chopped Parsley
• 1 – large onion, chopped
• 1 – 2″ piece of Celery
• a few Bay Leaves
• 10 – peppercorns
• 4 cups – water
• 2 – chopped Onions
• 3 tbsp – flour
• 6 Cloves – Garlic
• 4 – beaten Egg yolks
• 3 tbsp – Butter

Method:

1. Simmer the chicken with onions, celery, bay leaves, salt and peppercorns in 4 cups of water until tender.
2. Strain the stock and keep aside. Cut the chicken meat into neat pieces.
3. Melt 1/2 cup of butter. Add the chopped onions and fry to golden brown.
4. Add flour and fry for a minute. Add the chicken stock and minced garlic.
5. When the sauce is slightly thick, strain.
6. Add the beaten egg yolks and cook until the eggy smell goes. Do not boil.
7. Add cream and the chicken pieces.
8. Melt 3 tbsp of butter and add the noodles and chopped parsley.
9. Form a ring of the noodles on a serving dish and place the chicken pieces in the centre.
10. Decorate with sprigs of parsley on the edges and sieve a little chilli powder on top.