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


    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

  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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