LynnE's Notes:
1 pound boneless skinless chicken breasts Ask a question about this ingredient
8 cups chicken stock (homemade or lower sodium boxed) Ask a question about this ingredient
3/4 cups long grain rice Ask a question about this ingredient
4 egg yolks Ask a question about this ingredient
1/2 cup lemon juice Ask a question about this ingredient
pepper to taste Ask a question about this ingredient
salt to taste (be careful if using boxed broth) Ask a question about this ingredient
Cover chicken breasts with at least 1 inch of water. Add 1 teaspoon salt and bring to a gentle boil, skimming off the foam. Reduce heat and cover, simmering for ten minutes. Turn off the heat.
Ask a question about this stepLet the chicken sit in the cooking liquid, covered, for another 5 to 10 minutes, then remove the breasts and cut into bite size pieces. Place the chicken pieces in a bowl with enough of the cooking liquid to cover, and put aside. (This keeps the chicken moist while the soup is assembled.)
Ask a question about this stepPlace the chicken broth in a large pot, and bring it to a boil over high heat. Add the rice, and cover the pot. Decrease the heat to low, and simmer for 15 minutes. Turn off heat.
Ask a question about this stepIn a medium bowl, whisk the lemon juice into the egg yolks.
Ask a question about this stepSlowly whisk a ladleful of hot broth (or approximately 1/4 cup) into the lemon/egg yolk mixture. Add several more ladlefuls of broth, continuing to whisk so that the egg yolks do not curdle.
Ask a question about this stepWhisk the lemon/egg yolk mixture into the large pot of broth and rice. Drain the chicken pieces, and add them to the soup. Turn the heat to low, and do not let the soup boil. Stir occasionally for approximately 5 minutes. Turn off the heat.
Ask a question about this stepIf serving the soup cold, cover and place the pot in the refrigerator, when the soup has cooled slightly. Cool to desired temperature.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
This has always been my go-to comfort soup. It is perfect for leftovers in the fridge because it is just as good cold as it is straight from the stove.