Chicken and orange salad

2 servings


Rinse the rice, lower it into boiling salted water (2 cups), cook it so that it is crumbly, cast it into a colander, pour it over cold boiled water and cool. Chilled chicken, cut into small pieces. Rub the raw egg yolk with sugar and salt, add the vinegar, beat well with a whisk and gradually pour in the olive oil. Squeeze the juice from 1 orange into a cup, add half a cup of cold boiled water, stir, dilute the flour in this mixture, boil, combine with the prepared sauce, mix again and cool. Peel the remaining orange, disassemble into wedges, remove the seeds and cut each wedge across into several parts. Stir rice, meat and pieces of orange, season the salad with sauce, drizzle with lemon juice and refrigerate for 15 minutes.