Instructions
In a pot, add the chicken cut into portions, pour in the water and olive oil, and season with salt.
Bring to a boil and skim off any foam that forms on the surface as needed.
Once the chicken is cooked, remove the pot from the heat. Take the chicken out and place it on a platter. Strain the broth into a clean pot.
Re-season the broth with salt if necessary and bring it back to a boil. Add the rice and stir. Let it cook until the rice is done.
In a bowl, beat the egg whites until frothy, then add the yolks and continue beating. Slowly pour in the lemon juice, followed by 3–4 tablespoons of the hot broth to temper the mixture.
Pour the egg-lemon mixture into the soup and gently swirl the pot in a circular motion to combine.
Finish with freshly ground pepper and a bit of lemon zest.
Good luck and enjoy!
Recipe by: Nektaria Kokkinaki
Photo by: Michalis Christodoulakis
Ingredients
1–1.5 kg local chicken
2.5 liters water
20 ml Elasion Organic olive oil
150 g glutinous or Carolina rice
2 eggs
Juice of 2 lemons
Lemon zest
Salt and pepper
