I presume that you know how to boil some pieces of chicken in about five quarts of water until the meat pulls away and you have about four quarts of broth. Take out the meat and set it aside. If you would like, debone it, shred it and put it back in the broth or if not, not. (It’s delicious with salt, pepper and lemon just by itself.)
Salt to taste.
Throw about two cups of long grain rice into the broth.
As your rice is boiling the hard part starts.
Six eggs. Separate the yolks from the white. My mother would whip the white and the yolks separately and combine them after. My mother in law just whips the yolks very fine and discards the whites. Same thing. Add the juice of two lemons to the eggs while still whipping. When you consider your rice cooked enough, turn off the heat and add hot broth to your eggs while whipping. Keep whipping. You don’t want the egg to curdle. (That’s why my wife throws away the whites.) Keep adding hot broth. Make your “meringue” as hot as possible. Pour evenly into pot. Stir in or leave as a creamy layer on top.