Greek avgolemono
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人做过这道菜
Kangxq
用料
| Chicken stock | 4 cups |
| Chicken or rotisserie chicken | 1 |
| Onion (chopped) | 1 |
| Green onion or leek (finely diced) | 0.5-1 cups |
| Carrot (chopped) | 1-2 |
| Celery (chopped) | 2 ribs |
| Large egg yolks | 2 |
| Dried oregano leaves | 0.25-1 tsp |
| Fresh dill, chopped | 0.25 cup |
| Fresh lemon juice | 6 tablespoons |
| Bay leaves | 2 |
| 3/4 cup Arborio rice | |
| Salt | 2 tsp |
| Ground pepper | 0.25-1 tsp |
| Extra-virgin olive oil | 2 tbsp |
| Pinch of cayenne(optional) | |
| Fresh Parsley for garnish (optional) |
Greek avgolemono的做法
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In a large Dutch oven or heavy pot, heat olive oil on medium-high. Add the carrots, celery onion, and green onions, toss together to saute briefly then stir in the garlic.
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Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
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To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
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Garnish with fresh dill or parsley
