Wombok & Carrot Soup 3 cups chicken stock
1/2 wombok, cut into pieces
1 carrot, peeled, sliced
a dash of salt and white pepper powder
coriander leaves, to serve
red chilli, to serve
soy sauce, to serve
In a rice cooker, cook the rice with chicken stock, garlic, ginger and salt.
To make the chicken: Place a steamer rack in a large pot of water, bring to the boil. Place the chicken breast fillets on a heatproof dish that would fit in the pot, season with salt, top with ginger and spring onion. Pour over the rice wine, soy sauce and sesame oil. Place the chicken over the steamer rack, cover and cook for 30 minutes until cooked through.
To make the soup: Bring the stock to the boil, add in the wombok and carrots. Simmer for 15-20 minutes until wombok and carrots are tender. Season with salt and pepper.
Cut the chicken breast fillets to thin slices. Arrange on the plate, garnish with coriander leaves. Pour over the sauce from the cooking stock. Serve with steamed rice, soup and cut red chilli mixed in soy sauce.