Heat the oil in a pan over a medium heat. Add the chicken and sear on both sides, then add the garlic, ginger, onion, chillies, carrots, stock cubes and miso. Cover with water and simmer for 30 minutes or until the chicken is fully cooked.
Remove the chicken and shred the meat. Taste the broth and add salt and white pepper, as needed.
Add a serving of rice to each bowl, then divide the meat among the bowls and ladle the broth over. Top with crispy onions and some fresh coriander to serve.
Recipes and photographs taken from There’s Rice at Home by Rene Subash, photography by Haarala Hamilton
