4 1/2 cups soup stock
1/4 cup dried red chile peppers
2 tablespoons honey
1/4 teaspoon salt
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
3 eggs
3 carrots, diced
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons Dijon mustard
12 chicken thighs, cut into 1 inch strips
6 teaspoons chicken broth
2 tablespoons chopped onion
1/2 teaspoon Thai cooking ginger
100 black peppercorns
1/8 cup fresh lemon juice
2 tablespoons lemon juice
In a medium saucepan over medium heat, mix the soup stock, red peppers, honey, salt, oregano, basil, eggs and carrots. Mix together with the dried pepper pepper and seasoning salt; stir constantly.
Speedred by whisking little by little, bring mixture to a gentle simmer. Let it simmer at a slow heat for 5 minutes. Gradually add the oil and lemon juice. Heat the mixture over low heat until boiling.
Fold in the chicken strips. Cover and simmer for 15 minutes stirring and stirring occasionally. Serve chicken meat cooked on the side with the lemon juice.