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- 6 cups homemade chicken stock (or water)
- 1/2 cup rice (short grain or jasmine)
- piece of fresh ginger, sliced into 4 coins
- salt to taste
- optional toppings: chopped fresh scallion, fried garlic, fried egg, leftover cooked chicken (shredded), chili crisp/oil
Instructions
- Rinse the rice.
- Put all ingredients in a large pot and stir well. Bring to a boil, then lower heat to a gentle simmer.
- Cook, stirring occasionally, for about 30 minutes or until it’s nice and creamy. Add some extra water/stock if necessary.
- Serve hot, with optional toppings.