1.

This recipe uses cooked roast chicken - if you do not have any available, simply roast, pan-fry, or air-fry your chicken, allow to rest and then shred using two forks.

2.

Rinse and cook the rice as per packet instructions.

1.

Heat the olive oil in a saucepan over medium heat. Add the grated fresh ginger and garlic, the sliced spring onion, and cook for 1-2 minutes until fragrant.

2.

Pour in the chicken stock, then add the soy sauce and chilli flakes. Stir to combine and bring the broth to a gentle simmer. Then stir in the shredded chicken and heat gently until warmed through.

3.

To serve, divide the cooked rice between bowls. Pour the hot broth over the rice, finishing with a sprinkle of sesame seeds, a wedge of lime, and some fresh coriander (optional).