1/2 cup rice
1 cup chicken stock
1 piece chicken fillet/thigh
3 broccoli florets, chopped (can replace with cabbage/celery/any vegetable you have)
3 slices ginger
1/4 teaspoon garlic, minced
1 teaspoon reduced-salt soy sauce
1 teaspoon sesame oil
1 sprig coriander, finely chopped to garnish
- Add rice into a small pot. Place chicken and broccoli on top of the rice.
- Add the rest of the ingredients into the pot and boil/ simmer on low-medium heat.
- Garnish rice with coriander and serve.
The chicken stock i am using is from Pacific – organic free range chicken broth low sodium. Goes well with pasta and noodles too! Available at Cold Storage.