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!
Chicken meat made with the soup
: 10 minutes plus chicken stock
: 35 minutes
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
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