Ingredients
- 14 ounces cooked white rice, (2 cups)
- 3 tablespoons butter
- 8 ounces boneless skinless chicken thighs, chopped fine
- 2 egg yolks
- 8 cups chicken stock
- 3 tablespoons cornstarch
- 1 tablespoon salt
- 1 teaspoon white pepper
How to Make
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Step 1: Heat the butter in the bottom of a large stockpot over medium heat.
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Step 2: Add the chopped chicken meat and cook until almost done, about 8 minutes.
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Step 3: Meanwhile, beat the egg yolks into the stock until fully incorporated.
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Step 4: Dissolve the cornstarch in little bit of water and add to the broth.
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Step 5: When the chicken is done, add the stock mixture and rice to the pot with the seasonings.
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Step 6: Bring to a boil and simmer for 10 minutes until thickened.
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Step 7: Check seasoning.
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Step 8: When serving stir a lot to get chicken and rice incorporated.
We hope you enjoy this recipe!
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