This recipe is from the cookbook
Kokkari, the wonderful restaurant in San Francisco. Filled with recipes of "
Contemporary Greek flavor flavors" By
Chef Erik Cosselmon and Janet Fletcher.
Directions:
1. Put the chicken breast in a medium pot with the stock and 2 cups of water.
2. Bring to a simmer, add the rice and 1 teaspoon sea salt, cover, and reduce the heat to low
3. Cook until the rice is tender, about 18 minutes.
4. Remove the chicken breast and, when cool enough to handle, shred the chicken by hand.
5. Return the broth to a simmer over medium high heat.
6. Whisk in the cornstarch mixture and returned to a simmer.
7. In a medium bowl, with the egg yolks with 1/3 cup of lemon juice, then whisk in about half of the hot broth to warm the eggs.
8. Return the mixture to the sauce pan and bring to a boil, whisking constantly.
9. Removed from the heat.
10. Stir in the shredded chicken.
11. Taste and adjust the salt and lemon.
Divide among soup, bowls, topping each portion with some chopped dill and pepper. Serve immediately.