Instructions

1. To a large wok heat the olive oil and add the chopped onion. Cook over low-medium heat for a few 3 – 4 minutes. The colour of the onions should be translucent.
2. Add chicken stock to the wok along with the rice, bay leaf and bring to a boil over medium heat. Reduce heat and simmer until rice is tender and stock is aromatic, about 20 minutes. With slotted spoon, remove and discard bay leaf.
3. Switch off flame and cool the wok along with the chicken stock and rice. Place a hand blender into the wok and blend for a few seconds.
4. In a separate bowl, beat eggs, yolks, and lemon juice lightly until combined. Taste and season with extra salt, pepper and lemon juice if necessary.
5. To prevent the eggs from curdling or solidifying in the hot soup, we need to temper the eggs. This just means we need to pour in a good amount of the hot soup into the eggs ladle by ladle while simultaneously whisking the eggs. This slowly brings up the temperature of the eggs so they do not curdle once they are poured into the hot soup. 
6. Pour egg-stock mixture back into pot and cook over low heat, stirring constantly, until soup is slightly thickened, about 3 to 4 minutes. Add the shredded chicken (optional).
7. After this, do not simmer or bring to a boil as this will cause the soup to get gluey and the eggs might curdle. Serve immediately with sprigs of dill and some grated lemon zest for that extra lemony.