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Avgolemono

Posted by Mark | Filed under Recipes

I saw this over at medi­atinker and decided to copy here because I really want to try mak­ing this some time.

Avgole­mono

Ingre­di­ents (serves 3–4)
• 4 chicken filets, or 1 skin­less breast diced
• 2 cans chicken broth
• 1/2 can water
• 1/2 c rice
• 2 lemons, juiced
• 2 eggs
• 2–3 Tblspn milk
• 1/4 cup flat leaf pars­ley, chopped

Direc­tions
1. In a stock pot, cook the chicken quickly over high heat until seared. Pour in the stock and water.
2. Add the rice, cover and sim­mer for about 20 min­utes or until the rice is cooked.
3. In a bowl, beat together the eggs and milk until very well blended.
4. When the rice is cooked, pour the egg mix­ture into the boil­ing soup in a thin driz­zle, stir­ing to form egg threads.
5. Remove from heat, add lemon juice and parsley.

Vari­a­tion 1: use 10 finely sliced shiso leaves instead of pars­ley.
Vari­a­tion 2: add some diced car­rot with the rice. Add 1/2 cup chopped spinach after the rice is done and allow to cook down, then do the egg threads.

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