Let your favourite staple ingredient take centre stage in this healthy rice and chicken broth bowl with baby spinach, and you’re in for a filling meal.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the broth bowl
1 tbsp vegetable oil
1 onion, thinly sliced
4 garlic cloves, crushed
2 cm piece of ginger, skinned and grated
1 chilli, deseeded and finely chopped
1 tsp honey
4 cups chicken stock
4 chicken breasts
1 lime, juiced
2 tbsp fish sauce
1 tsp sesame oil
400 g baby spinach
To serve
2 cups cooked brown rice
2 fresh red chillies, sliced

METHOD
For the broth bowl
1. Gently fry the onion for 8 minutes, until tender. Add the garlic, ginger and chilli, and fry for 1 minute, until fragrant.
2. Add the honey and chicken stock and bring to a simmer.
3. Add chicken breasts and gently poach in the spiced stock for 20–25 minutes, until cooked.
4. Remove the chicken from the stock and allow to cool. Then shred.
5. Bring the stock mixture back up to a boil and stir in the lime juice, fish sauce, sesame oil and shredded chicken breast.
6. Taste and adjust the seasoning with more fish sauce and lime, if needed.
7. Turn off the heat and add the spinach. Allow to wilt.
To serve
8. Serve over brown rice and sprinkle with the sliced chillies.

Recipe & styling: Leila-Anne Mokotedi
Photography: Samantha Pinto // HMimages.co.za

Get even more creative with rice in this cardamom puffed rice fritters recipe!

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