Shredded cooked chicken, equivalent to the meat from about 1 small cooked chicken
2 large egg yolks
Juice from 1 large lemon
Fresh dill, for garnish
Warm the oil in a large, deep bottomed pan and add the onion, celery and carrot. Gently fry for 5 minutes until starting to soften.
Add the Take Stock broth and water in a large, deep bottomed pan.
Rinse the rice well then add to the warmed broth and cook gently until tender, about 20 minutes.
Add the shredded chicken.
Meanwhile in a heatproof bowl combine the egg yolks with the lemon juice and beat until lightly foamy.
While whisking constantly, ladle in around 250ml of the hot broth (don’t worry if there are a few bits of rice and chicken in there aswell!). Add another ladle of the broth to the mixture being sure to whisk constantly so the mixture doesn’t curdle.
Whisk the mixture back into the pan with the broth, rice and chicken and take off the heat. Season well.
Serve immediately garnished with some fresh dill fronds.