How to make
Boil the chicken legs in 8 1/3 cups (2 L) water with the salt. Remove the foam from the broth.
Take the chicken legs out, debone them and cut the meat into small bits.
Heat the oil in a suitable pot and braise the finely chopped onions in it, plus the pressed garlic, grated ginger and 1/2 a grated carrot.
Pour in the broth from the chicken. Add the remaining carrot, cut into round slices, and the chopper pepper. 10 min. before they're fully cooked, add the chopped mushrooms.
Boil until ready. Add the chicken meat.
Pour in a little milk and the finely chopped dill.
Upon serving, season with lemon, butter and black pepper.
