Ingredients
- 1 tablespoon Sesame seeds
- 8 cups Homemade chicken broth
- 2 tablespoons Finely chopped garlic
- 2 tablespoons Finely grated fresh ginger
- 1/2 cup Uncooked white rice
- 1 tablespoon Reduced-sodium soy sauce
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Kochujang or other hot chile paste
- 1 cup Shredded cooked chicken
- 2 Scallions, finely chopped
Make it step by step
- In a small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to a small bowl and set aside. In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat just until
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.