Total Steps
2
Ingredients
10
Tools Needed
4
Ingredients
- 2 Scallions, finely chopped
- 1 cup Shredded cooked chicken
- 1 teaspoon Kochujang or other hot chile paste
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Sesame seeds
- 8 cup Homemade chicken broth
- 2 tablespoon Finely chopped garlic
- 2 tablespoon Finely grated fresh ginger
- 1/2 cup Uncooked white rice
- 1 tablespoon Reduced-sodium soy sauce
Instructions
1
Step 1
about 1 minute
In a small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic. Transfer to a small bowl and set aside.
2
Step 2
12 to 15 minutes
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. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat just until warm.
Tools & Equipment
skillet
large pot
small bowl
ladle