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🍗 Chicken & poultry

Burnout chicken & brothy rice

The gentle low-effort bowl for when the lights are on but nobody’s thriving

⏱️ Time estimate: about 10 minutes

Cooked rice, leftover chicken, bok choy, spring onions, and coriander come together with a quick tamari-chili broth for an easy soothing supper.

Brothy rice bowl with chicken, bok choy, spring onions, and coriander

Ingredients

  • 1 cup cooked and cooled organic rice
  • 1/2 to 1 leftover chicken breast, shredded
  • 1 bunch bok choy, chopped
  • 1 spring onion, sliced on an angle
  • Small handful coriander
  • Optional sesame seeds, for serving

For the broth

  • 1 tablespoon chicken broth concentrate
  • 1 1/2 cups hot water
  • 1 teaspoon tamari
  • 1 teaspoon chili oil

Instructions

  1. Warm the rice. Add the cooked rice to a saucepan over medium heat and stir until warmed through.
  2. Add the good bits. Stir in the shredded chicken, bok choy, and spring onion. Cook for 2 to 3 minutes, until the bok choy starts to soften.
  3. Mix the broth. In a jug, combine the chicken broth concentrate, hot water, tamari, and chili oil.
  4. Assemble. Spoon the rice mixture into a bowl and pour the broth over the top.
  5. Finish. Top with coriander and sesame seeds if you like.

This is exactly the kind of bowl that seems designed for tired people who still deserve something warm.