Ingredients

The following ingredients have 4 Servings
  • 8 cups chicken broth (low sodium)
  • 20 ounces chicken breasts (boneless skinless)
  • 4 inch piece ginger root (cut in 1/2 inch slices)
  • 4 teaspoons toasted sesame oil
  • 1 bunch scallions (cut 1/2 inch pieces)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 star anise pod
  • 1/2 cinnamon stick
  • 2 cups 90 Second Rice - whole grain brown rice
  • cilantro to serve

Instruction

  • Place all ingredients in the slow cooker with the exception of the brown rice and cilantro. Cook on Low for 8 hours or High for 4 hours.
  • When you're ready to serve, use a pair of tongs to remove cooked chicken breasts from the broth mixture. Set aside in a bowl and use two forks to shred; set aside.
  • Heat the 90 Second Rice in the microwave according to package instructions and divide evenly between four bowls. Next, add shredded chicken breasts to each bowl.
  • Pour the remaining slow cooker broth mixture over a fine mesh strained placed over a soup pot. Discard the ginger, scallion and spices left in the strainer.
  • Use a ladle to cover each bowl of chicken and rice with the ginger broth. Garnish with fresh cilantro to serve.