Instructions

1. 1

   Rinse rice and soak 30 minutes; julienne burdock and soak in vinegar water for 5 minutes.

2. 2

   Shred chicken tenderloin and dice carrot and onion into small cubes.

3. 3

   Heat sesame oil in a pot and sauté garlic, onion, and burdock for 3 minutes.

4. 4

   Add rice and carrot, stir for 2 minutes, then pour in chicken stock and bring to a boil.

5. 5

   Reduce to medium-low, simmer 20 minutes while stirring, then add chicken.

6. 6

   Season with soup soy sauce and salt, simmer 8 more minutes until chicken is cooked.

Tips

Nutrition (per serving)