Chinese-style rice soup with chicken and ginger

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Ingredients

  • 1.5L water
  • 1L chicken stock, low-sodium canned, or homemade
  • 335g Arborio rice
  • 2 tsps salt
  • 30g unsalted butter
  • About 400g shredded cooked chicken (from 1 roast chicken)
  • 2 to 3 tbsps grated peeled fresh ginger
  • 3 spring onions, thinly sliced
  • 1 medium bunch fresh coriander, leaves torn or chopped
  • Asian chilli paste, or sambal oelek, optional

Use imperial measurements

Method

How to make Chinese-style rice soup with chicken and ginger

1) Put the water and stock, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about six hours.

2) When ready to serve, remove the lid and stir in the ginger and spring onions. Portion the soup into bowls and top with the shredded chicken and coriander. Serve with chilli paste on the side if desired.