INGREDIENTS
1 chicken
2 cups of rice
3 eggs
Juice of 2 lemons
Salt
½ glass white wine

PREPARATION
Wash the chicken and cut it into pieces. Cover in a suitable amount of water and bring to the boil. Skim foam from surface, then add salt and ½ glass of white wine and leave to simmer until cooked. Remove meat with a slotted spoon and strain the chicken juice with a fine strainer in another casserole. Return to juice to the heat, bring to the boil and add the rice. Taste the chicken juice for salt and add if necessary. In the meanwhile, whisk the eggs in a bowl, slowly add lemon juice and continue to whisk so that the egg does not split. When the rice is cooked, remove from the heat. Slowly pour some juice into the bowl with the beaten eggs, stirring constantly and making sure that the soup doesn’t split. Then add slowly this mixture to the casserole. Stir well and serve with pepper.