Rinse rice; finely cut ginger, garlic and the white spring-onion parts. Cover rice with water and broth and add aromatics and salt.

Ingredients

• 250 gRice, white, long-grain, regular, raw, unenriched
• 1,900 gBeverages, water, tap, drinking
• 500 gSoup, chicken broth, low sodium, canned
• 350 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 25 gGinger root, raw
• 80 gOnions, spring or scallions (includes tops and bulb), raw
• 10 gGarlic, raw
• 30 gSoy sauce made from soy and wheat (shoyu)
• 12 gOil, olive, salad or cooking
• 5 gSalt, table

Method

1. Rinse rice; finely cut ginger, garlic and the white spring-onion parts. Cover rice with water and broth and add aromatics and salt.
2. Bring to a boil and simmer for 38 minutes at 88 °C with the lid ajar. Stir every 10 minutes until the rice thickens into smooth porridge.
3. Put chicken into the porridge and poach 12 minutes at 80 °C to 74 °C in the centre. Shred it, return it and bowl up; finish with green onion and oil mixed with soy sauce.