Chicken breast: 100g (3.5 oz, cooked and shredded), Rice: 40g (1/4 cup, dry), Eggs: 50g (1 large), Lemon juice: 30ml (2 tbsp), Chicken broth: 400ml (1 3/4 cups), Onion: 50g (1/3 medium, diced), Carrot: 50g (1 small, diced), Celery: 30g (1/2 stalk, diced), Olive oil: 5ml (1 tsp), Fresh dill: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Heat 5ml olive oil in a pot over medium heat. 2. Add 50g diced onion, 50g diced carrot, and 30g diced celery. Cook for 5 minutes until softened. 3. Add 400ml chicken broth and bring to a simmer. 4. Add 40g rice and simmer for 15-18 minutes until rice is tender. 5. Meanwhile, in a bowl, whisk 50g egg until frothy. 6. Slowly whisk in 30ml lemon juice. 7. When rice is cooked, reduce heat to low. 8. Slowly add 1 cup of hot broth to the egg-lemon mixture, whisking constantly. 9. Gradually pour the egg-lemon mixture back into the pot, stirring constantly. 10. Add 100g shredded chicken and heat through for 2 minutes (do not boil). 11. Season with salt and pepper to taste. 12. Serve garnished with 5g chopped dill.
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