Serves
6
INGREDIENTS
- 3/4 cup short-grain white rice
- 6 cups water
- 4 cups chicken broth
- 5 slices fresh ginger
- cooked, shredded chicken
- to taste green onions thinly sliced
- to taste soy sauce
- to taste sesame oil
METHOD
- Combine water, stock and rice in a large pot.
- Bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, 60 to 75 min or until thick and creamy.
- Remove and discard ginger.
- Ladle into serving bowls and top with chicken, onions, a drizzle each of soy sauce and sesame oil.