Wash chicken breast and bone. Add water to bones, cook bouillon and cook it down to about 1 cup. Strain the ready bouillon and cool, then mix with beaten eggs.

Shred chicken meat and stir-fry in heated vegetable oil until crisp and golden.

Clean mushrooms, wash them and cut finely. Shred onion. Combine mushrooms and onion with chicken, add green peas, stir, season with greens, salt and sugar. Reduce heat and stew until ready, then add wine.

Put stewed products in pots, pour with bouillon and eggs mix, heat in an oven until egg mass thickens.

Serve the dish hot.