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Sesame seeds 1 tbsp.
Chicken stock 8 cups
Garlic, finely chopped 2 tbsps.
Ginger, finely grated 2 tbsps.
Uncooked white rice 1/2 cup
Soya sauce 1 tbsp.
Chicken, cooked & shredded 1 cup
Onions, finely chopped 2 nos.
Chile paste 1 tsp.
Sesame oil 1 tsp.
Salt To taste
1.Roast the sesame seeds in a pan, until it turns light brown in colour or for a minute and keep aside.
2.Mix the chicken stock with the garlic and ginger in a deep pan and boil over high heat.
3.Next add the rice with salt to taste and simmer until the rice becomes soft.
4.Now stir in the soya sauce & sesame oil, then add the chili paste and boil further.
5.Lastly add the shredded chicken and boil for a few minutes.
6.Serve in bowls and garnish with chopped onions and roasted sesame seeds.
Chicken stock 8 cups
Garlic, finely chopped 2 tbsps.
Ginger, finely grated 2 tbsps.
Uncooked white rice 1/2 cup
Soya sauce 1 tbsp.
Chicken, cooked & shredded 1 cup
Onions, finely chopped 2 nos.
Chile paste 1 tsp.
Sesame oil 1 tsp.
Salt To taste
1.Roast the sesame seeds in a pan, until it turns light brown in colour or for a minute and keep aside.
2.Mix the chicken stock with the garlic and ginger in a deep pan and boil over high heat.
3.Next add the rice with salt to taste and simmer until the rice becomes soft.
4.Now stir in the soya sauce & sesame oil, then add the chili paste and boil further.
5.Lastly add the shredded chicken and boil for a few minutes.
6.Serve in bowls and garnish with chopped onions and roasted sesame seeds.
