Ingredients

• 220 g skinless chicken breast — cut into 2 small fillets
• 100 g white rice — rinsed
• 80 g carrot — finely grated
• 10 g fresh ginger — cut into thin slices
• 500 ml low-sodium chicken broth — ready to use
• 10 g spring onion — very finely sliced (green part only) optional
• 2 g salt — or to taste, kept light optional

Instructions

1. Add the chicken broth and ginger slices to a small pot and bring to a gentle simmer over medium heat; keep the heat low so it barely bubbles to avoid strong smells.
2. Rinse the white rice under cold water until the water runs mostly clear, then add the rice and grated carrot to the pot, stirring gently to distribute.
3. Nestle the chicken breast fillets into the liquid so they are just covered, reduce the heat to low, cover with a lid, and simmer very gently for 12–15 minutes until the rice is soft and the chicken is cooked through.
4. Turn off the heat and let the pot sit covered for 3–5 minutes; then remove the chicken and slice or shred it into small, easy-to-chew pieces.
5. Stir the rice and carrot mixture to make a soft, almost porridge-like texture, adding a splash of hot water or broth if needed; season very lightly with salt if tolerated.
6. Divide the carrot rice into two small bowls, top with the sliced chicken, and garnish with a small pinch of finely sliced spring onion if you feel up to it.