2 cup2 shredded cooked chicken (I used a rotisserie chicken)
2 green onions, finely chopped
1 tablespoon sesame seeds
Instructions
If you want to make your own chicken stock, I like to use a rotisserie chicken. Take all the meat off the chicken, and put the carcass in a large pot with onions, carrots, celery, garlic, bay leaves, herbs de province, salt and pepper. Fill the pot with water and bring to a boil. Let simmer for about 4 hours. You can do this in the crockpot as well.
Once the broth is done, strain out all the veggies and chicken and just use the liquid.
Put your broth in a large pot over medium heat. Add garlic, ginger, and rice. Bring to a boil, and then reduce to a simmer. Cook the rice in the broth for about 15 minutes, or until soft. Next. add soy sauce and sesame oil.
Finally, add chili paste and your shredded chicken. (You can add more chili paste to get the level of spice you like).
Recipe by Andrea Tooley at https://www.andreatooley.com/2015/01/spicy-asian-chicken-and-rice-soup/