Two Chicken thighs
chicken stock, 1/2 kettle about 4 cups
3 tablespoons butter
Chicken base
Butter
2 cups white rice, cooked
4 egg yolks
1/4 cup Lemon juice to taste
salt and pepper
Boil chicken in chicken stock until tender. Add chicken base to taste. Remove chicken and set aside to cool.
Add butter to rice and cook until
Wisk the eggs, lemon juice an add 2 cups of hot broth to the mixture and pour into the stock
Add remaining chicken and rice and stir until thickened add cornstarch if necessary
Cook till rice is done and thicken with corn starch.
