2 tbsp flour 2 tbsp soy sauce 2 tsp curry powder 1/2 tsp ginger
Skin the soup chicken, remove the meat from the bones, cut into bite-sized pieces and keep warm. Clean broccoli, cut into roses and rinse. Clean and rinse the carrots and leeks, cut the carrots into slices, the leeks into strips. Add all the vegetables to the chicken soup form and cook for 20 minutes. In the meantime, cook the long-grain rice according to package instructions. Then pour off the vegetable soup. Keep the vegetables warm.
Heat the butter in a large saucepan, sweat the flour in it, extinguish with chicken soup. Add the white wine and soy sauce and bring everything to a boil. Peel mango and kiwi, cut mango into strips, kiwi into slices. Mix long grain rice, vegetables, chicken, mango and iwis into the clear soup, season with saffron, salt, curry and ginger and heat up. Mix whipped cream with egg yolks and use to glaze the chicken pot. Do not make more. Sprinkle with chopped sage.
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