# At night place the cleaned wheat and cleaned dried
corn into separate bowls. Wash them and rest in the water.
# The day after, boil them into separate pots also with the water which they are rested in. Boil until they soften.
# Boil the
chicken with enough water, until it softens totally.
# Put the
flour, vegetable oil and butter into a deep bowl. Roast it over medium heat, until the
flour’s color turns to pink, by stirring it constantly.
# Add hot
chicken broth and water on it, and add the wheat and
corn also. Let it boil for 10 more minutes.
# Meanwhile, whisk the mixture of the egg and salt, and then add it into the boiling soup very slowly, by stirring the soup during the addition.
# When the soup reaches to the boiling temperature, add the boiled and picked into pieces
chicken into the soup. Cook it over low heat for 15 minutes.
# Remove it from the stove and rest it for a while. Then fill the soup into bowls and sprinkle dried mint all over.
