Chicken Juk with Mini Wontons
1 tablespoon grapeseed oil
2 cloves of garlic, minced
1 tablespoon ginger, grated
1/2 cup sushi rice
1 1/2 quarts chicken broth
1 teaspoon soy sauce
toasted sesame seed oil, to taste
scallions, thinly sliced
16 bibigo™ Mini Wontons Chicken & Vegetables
- Heat oil over medium heat in a medium sauce pan. Add ginger and garlic and sauté until fragrant, about 3-4 minutes. Add rice and stir until coated. Add broth and cover sauce pan and bring to a boil. Lower to a simmer, covered for 15 minutes. Stir every 15 minutes for 30 more minutes or until porridge/juk like consistency, leave covered.
- Meanwhile, cook bibigo™ Mini Wontons Chicken & Vegetable according to package instructions and set aside.
- Season with Juk with soy sauce and toasted sesame seed oil. Divide evenly into 4 bowls and top with mini wontons and scallions. Serve hot.