Ingredients:
4 cups chicken stock
1/2 cup rice, washed, drained
1 chicken breast, diced
Salt
Pepper
Sauce:
2 egg yolks
2 tbsp lemon juice
Preparation:
Bring the chicken stock to boil. Add the rice, chicken pieces, salt and pepper. Turn the heat down to medium-low. Cover the lid and cook for about 30 minutes.
In a small bowl, whisk the egg yolks with lemon juice. Take a ladle of soup and blend well with the sauce. Slowly pour this mixture into the pan while stirring. Cover the lid and simmer for about 3-4 minutes.
Before serving sprinkle chopped fresh parsley on top.
4 cups chicken stock
1/2 cup rice, washed, drained
1 chicken breast, diced
Salt
Pepper
Sauce:
2 egg yolks
2 tbsp lemon juice
Preparation:
Bring the chicken stock to boil. Add the rice, chicken pieces, salt and pepper. Turn the heat down to medium-low. Cover the lid and cook for about 30 minutes.
In a small bowl, whisk the egg yolks with lemon juice. Take a ladle of soup and blend well with the sauce. Slowly pour this mixture into the pan while stirring. Cover the lid and simmer for about 3-4 minutes.
Before serving sprinkle chopped fresh parsley on top.
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