Rating: 4 stars
19 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 6
  • 5 star values: 9

Whisk constantly as you add the egg mixture to the hot soup so that the egg thickens but doesn't scramble.

David Bonom
Recipe by Cooking Light January 2012

Gallery

Sang An; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
21 mins
total:
37 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.

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Nutrition Facts

269 calories; fat 7g; saturated fat 1.5g; mono fat 3.5g; poly fat 1.1g; protein 25.4g; carbohydrates 25.7g; fiber 1.1g; cholesterol 116mg; iron 2.1mg; sodium 541mg; calcium 54mg.
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