This Cheuk is a very healthy meal which I had for dinner on a cold winter night.
It was originally, I believe, invented as a breakfast in Asia.
I used home made chicken stock as this is far nicer. Make sure you leave it in the fridge overnight, and skim off the fat before using if you use this method. Otherwise you COULD use a bought stock but it will not be so nice!
Ingredients 2 cups chicken stock or chicken broth 1 cup brown rice
About 1 cup cooked chicken - from the soup
2 cups hot water
1 tsp oil
Few drops of sesame oil
2 garlic cloves, chopped finely
2 spring onions, finely chopped - for garnish
Heat the chicken stock, chicken pieces and rice together.
Add the water and ginger, and season to taste with pepper.
Cover and bring to the boil. Reduce the heat and simmer for 30 minutes.
Heat the oils in a small frying pan, and add the garlic.
Cook this for a minute or so.
Serve the cheuk in soup bowls, and garnish with the spring onions and garlic.