Ingredients

300 g chicken livers
500 g chicken, thighs, boneless skinless
2-3 tablespoon(s) olive oil
1 onion, diced
2 clove(s) of garlic, finely chopped
1 tablespoon(s) anise, seeds
220 g glutinous rice
100 ml white wine
1,5-2 liters stock, chicken
4 spring onions, thinly sliced
1 bunch dill, coarsely chopped
100 g spinach
For the egg lemon sauce
2 eggs
zest, of 1 lemon
juice, of 2 lemons
salt
pepper
1 pinch chili flakes
1 teaspoon(s) corn starch

Instructions

1.Place a pot full of water over high heat and bring to a boil.
2.Add the chicken livers, lower heat and simmer for 3-4 minutes.
3.This will remove the bitter taste they may have. They will complete cooking in the soup.
4.Chop up the chicken in to 1 cm bite sized pieces.
5.It is always best to use disposable gloves when handling raw chicken.
6.When the chicken livers are ready, drain and cut them in to small pieces.
7.Set them aside along with the chicken.
8.Place a new pot over high heat.
9.Add 2-3 tablespoons of olive oil.
10.Add the onion and sauté.
11.Add the garlic, anise seeds, chicken and chicken livers.
12.Stir and sauté until golden.
13.Add the rice and sauté.
14.Add the wine and let it evaporate.
15.Add the chicken stock, spinach, half of the dill and half of the spring onions.
16.Cook for 20 minutes and add more water if necessary.
17.When ready, remove from heat and make the egg lemon sauce.
18.For the egg lemon sauce
19.In a bowl, add the lemon zest, lemon juice and 2 eggs.
20.Whisk until completely combined.
21.Add the corn starch and whisk.
22.Season with salt, freshly ground pepper, a pinch of chili flakes and add the remaining dill and spring onions.
23.Transfer a ladleful of steaming liquid from the soup to the egg lemon mixture in the bowl while whisking.
24. Try not to add pieces of rice or chicken. Just the liquid.
25.Add another 4-5 ladleful’s of soup and whisk.
26.Transfer the egg lemon sauce to the pot.
27.Stir and wait for 30 seconds for your soup to thicken from the corn starch.
28.If it has become too thick, add a little more boiling water, until you get the perfect consistency suited to your tastes!
29.As soon as you see the first bubble rise to the surface, remove your pot from the heat and set it aside for 5 minutes.
30.Season to taste and add more lemon if you like.
31.Add a tablespoon of extra virgin olive oil and a small pinch of chili flakes to each serving!

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