Another delicious way to use up those leftover store-bought roasted chicken.
Ingredients:
Leftover roasted chicken
1 onion, sliced
4 slices ginger
2 carrots, diced
1 16oz can chicken stock
1 cup uncooked jasmine rice
white pepper
Method:
Remove meat from chicken and shred. Set aside.
Put bones and skin, onions and ginger to a pot. Add enough water to just cover them and bring to a boil. Simmer for one hour.
Drain liquid into vacuum pot (take care not to scald yourself, let it cool a little first if too hot).
Add uncooked rice and carrots and bring to a boil. Cover pot and let it stand overnight or 4 hours.
Add can of chicken stock andbring to a boil again. Simmer till desired consistency.
Add the shredded chicken and dash of white pepper. Taste before adding any salt.
Serve with green onions or cilantro if desired.
