- 1 T ginger, crushed
- 4 cloves garlic, chopped
- 1 Serrano chilli, halved
- 2 T olive oil
- 1 bulb fennel, chopped
- 2 carrots, sliced
- 1 1⁄2 litres water
- 1 x 25 g stick Woolworths roast chicken stock concentrate
- 1 Woolworths rotisserie chicken
- 340 g brown rice
- 1⁄4 cup soya sauce
- soft-boiled egg, for serving
- chilli oil, for serving
Fry the crushed ginger with chopped garlic and Serrano chilli in olive oil. Add the chopped bulb fennel and sliced carrots.
Add the water and Woolworths roast chicken stock concentrate and simmer for 10 minutes.
Shred the meat from the rotisserie chicken and set aside, keeping the skin and carcass. Place the chicken carcass in the stock and simmer for 30 minutes. Strain, reserving the vegetables but discarding the bones.
Bring the stock back to the boil and cook the brown rice in the stock. When the rice is cooked, return the vegetables to the broth with the shredded chicken and soya sauce.
Pan-fry the reserved chicken skin until crispy and serve with the chicken broth, a soft-boiled egg and some chilli oil if you like. Garnish with fennel fronds.