准备

• 将1/2杯肉汤，水和盐混合在一个小的锅中。煮沸并搅拌米饭。将热量降低到低，盖上锅，煮至所有液体被吸收，米饭刚嫩，20至22分钟；搁置。
• 在一个大型、重型平底锅,把剩下的5 -1/2 cups broth to a simmer over medium heat. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. (If the broth is cloudy, you can remove the chicken, strain the liquid through a cheesecloth-lined sieve, and return the chicken to the broth.)
• 加入保留的米饭和柠檬汁，然后加盐和胡椒粉调味。撒在薄荷上，立即食用。