for 4 person

Rice

200 g	basmati rice
3 dl	water
¼ tsp	salt

Soup

1 tbsp	toasted sesame oil
2	onions, cut into wedges
1	garlic clove, finely chopped
200 g	carrots, cut into cubes
30 g	ginger, finely grated
8 dl	chicken bouillon
½	star anise
1 tbsp	honey
¼ tsp	chilli flakes
500 g	tender chicken breast fillets
	salt and pepper to taste

Chicken

1 tbsp	preserved ginger
1 tbsp	toasted sesame oil
a little	chilli flakes

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water, rice and salt in a pan, bring to the boil. Cover the rice and leave to fluff up over a very low heat for approx. 15 mins.; do not remove the lid. Separate the rice with a fork, cover and set aside.

Soup

Heat the oil in a pan. Add the onions along with all the other ingredients up to and including the ginger, sauté briefly. Pour in the stock, bring to the boil. Add the star anise, honey and chilli flakes, reduce the heat. Add the chicken, simmer over a low heat for approx. 15 mins. Remove the star anise, season the soup.

Chicken

Remove the chicken pieces from the soup, pull apart using two forks, return to the soup, heat gently. Serve the soup and rice in soup plates. Top with the ginger, sesame oil and chilli flakes.

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