Rinse rice three times in cold water until the runoff is nearly clear. Cut ginger into fine matchsticks and separate the white and green parts of the spring onions.

Ingredients

• 250 gRice, white, long-grain, regular, raw, unenriched
• 1,800 gBeverages, water, tap, drinking
• 800 gSoup, chicken broth, low sodium, canned
• 25 gGinger root, raw
• 300 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 80 gOnions, spring or scallions (includes tops and bulb), raw
• 12 gSesame oil
• 5 gSalt, table

Method

1. Rinse rice three times in cold water until the runoff is nearly clear. Cut ginger into fine matchsticks and separate the white and green parts of the spring onions.
2. Bring rice, water, broth, ginger, the white spring onion and salt to the boil in a heavy pan. Lower to 88 °C, cover ajar and simmer for 40 minutes; scrape the bottom every 10 minutes so the rice does not catch.
3. Put chicken breast into the porridge, submerge it and poach gently for 12 minutes at 80 °C until the thickest part reaches 74 °C. Remove, shred with two forks and return it to the porridge.
4. Divide the porridge into bowls, scatter with green spring onion and drizzle each serving with sesame oil. The rice should be broken down and the porridge should fall slowly from a spoon.