Chicken, Ginger and Rice Soup with Broccolini

Peel and thickly slice ginger. Place stock cubes, 1 whole spring onion, ginger, unpeeled garlic and 1.25 litres (5 cups) water in a medium saucepan over high heat and bring to the boil.

Reduce heat to medium-low, add chicken, cover, and simmer gently for 10–12 minutes or until chicken is just cooked. Remove from heat and set aside for 10 minutes to infuse flavours.

Remove chicken and garlic from stock with tongs and place on a chopping board to cool. Discard green onions and ginger. Once cooled, squeeze garlic from their skins and use a fork to mash into a paste. Return garlic mash to the stock. Shred chicken and set aside.

Return stock to the boil and add rice. Cover with a lid, reduce heat to low and simmer for 20 minutes, uncovering and stirring occasionally, or until rice is tender and soup is thick and creamy. Chop broccolini into thirds. In the last 2 minutes of cooking, add broccolini and cook until just tender.

Beat egg in a bowl. Add egg to stock in a slow stream, stirring constantly. Remove from heat and stir in chicken. Slice remaining spring onion.

Divide soup between bowls. Drizzle over sesame oil and soy sauce. Top with sesame seeds and spring onion to serve.