Sear Tchgatameh

1/2 chicken, cut into pieces
1 1/2 lbs. greens onions
2 tablespoons garlic puree
6 eggs
salt, black pepper

Place the chicken in a large pot.  Add 2 teaspoons salt, cover with water and bring to a boil.  Lower the fire to medium and let simmer until very tender and approximately 4 cups of broth remains.

Clean the tops of the green onions saving the onions themselves for another dish.  Wash and drain.  Chop very fine. In a large frying pan fry the green onions and garlic without any shortening until all the vegetable juice has fried out and they are beginning to stick to the bottom of the pan.  Add 1/3 cup liquid shortening and saute the vegetables about 15 minutes.  Add the eggs evenly over the vegetables and slowly stir together until well mixed.  Remove from fire. 

When the chicken is cooked, add the vegetables and simmer for 1/2 hour.  Serve with plain rice.