Ingredients
• 3 medium lemons
• 2 litres salt-reduced chicken stock
• 1 cup SunRice White Long Grain Rice
• 300g chicken breast fillets, trimmed, chopped
• 2 eggs
• Finely shredded fresh mint leaves, to serve
Method
1. Finely grate rind from 1 lemon. Juice lemon. Using a citrus zester, zest 1 lemon. Juice lemon. Juice remaining lemon.
2. Bring stock and lemon rind to the boil in a saucepan over high heat. Reduce heat to medium-high. Add rice. Simmer, stirring occasionally, for 15 minutes or until rice is just tender. Add chicken. Cook, stirring occasionally, for 3 to 4 minutes or until chicken is cooked through.
3. Remove from heat. Add lemon juice. Stir to combine. Lightly beat eggs in a heatproof jug. Add 1/2 cup hot stock mixture, whisking to combine. Slowly add egg mixture to stock mixture in a steady stream, stirring, until combined.
4. Ladle into bowls. Serve topped with lemon zest and mint.
