Recipe Below👇
Ingredients
1x whole chicken
2x teaspoons salt
1x chicken stock cube (optional)
4x eggs
250ml lemon juice
1x cup washed rice (medium grain)
Black pepper to finish
Instructions
- Cut up a whole chicken into pieces and put into a large pot with 5 litres of water
- Add in 2 teaspoons of salt and 1 chicken stock cube
- Bring to boil and leave it cooking for 1 hour (until the chicken is cooked)
- Separate the egg yokes from the whites
- Beat the egg whites until fluffy and creamy. Once the egg whites are fluffy, add in the egg yolks
- Once chicken is boiled (after the 1 hour) remove the chicken from the water and set aside
- Pour the chicken stock water through a sieve to remove the excess solids from the water and return the liquid back to a clean pot
- Remove one large cup of water from the pot and set aside to cool (this will be used to add into the egg and lemon mix afterwards)
- Place the rest of the water in the pot back onto boil and add in your rice
- Debone your cooked chicken and peel the chicken into shreds whilst your rice cooks
- Once your rice is done, add your lemon into your frothy egg mixture and slowly add in the cup of warm chicken stock water and mix together (this process warms up the egg mixture so when you add it into the water with the rice, it won’t curdle)
- Slowly pour the egg/lemon mixture to your large pot with rice whilst continuously stirring
- Once all mixed through, it’s all ready! Get a ladle and serve it into a bowl, add your chicken and sprinkle some pepper!
- Bloody beautiful mate, enjoy 😉