1. Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side. 2. Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done. 3. Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined. 4. Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
