Shredded Chicken & Spring Onion Brothy Rice

Steps

1. Cook the rice according to packet instructions.
2. Trim and thinly slice the spring onions. Finely grate the ginger.
3. In a saucepan, cook the spring onions and ginger with a drizzle of sesame oil over medium heat for 5-7 minutes, stirring occasionally, until wilted.
4. Add the white pepper and pour in the chicken stock. Bring to a boil, then reduce heat to low-medium.
5. Season the broth with salt, then add the chicken thighs. Simmer for 10-15 minutes until fully cooked.
6. Meanwhile, trim and chop the pak choi into 2-3cm chunks. Pick the coriander leaves and thinly slice the stems.
7. Once the chicken is cooked, remove it with a slotted spoon to a large bowl. Let cool a couple of minutes, then shred with two forks. Cover to keep warm.
8. Add the coriander stems and pak choi to the hot broth and cook for 2-4 minutes until wilted, then transfer to the chicken bowl using a slotted spoon.
9. Add the sesame oil and coriander leaves to the chicken mixture and toss to combine. Taste the broth and adjust seasoning with salt and white pepper if needed.
10. To serve, divide the rice between bowls, ladle the broth over, and top with the chicken mixture. Drizzle with chilli oil.