200g rice, rinsed and drained
2 paddy frogs, cleaned and cut into bite-sized pieces
50g deboned chicken thigh meat, sliced
20g young ginger, shredded
2.5 litres water or chicken stock
½ tsp salt
½ tsp sugar
½ tsp pepper
1 tbsp sesame oil
1 tbsp shallot oil
Dash of pepper
1 tsp light soy sauce or to taste
Chopped spring onion and coriander
2 tbsp finely shredded young ginger
Combine water or chicken stock and rice in a pot. Add ginger and seasoning (A) and bring to a boil. Reduce the heat and simmer for about an hour or until rice is soft.
Add chicken meat and paddy frogs. Cook for 10-15 minutes or until meat is cooked. Add seasoning (B) to taste. Dish out and serve with garnishing.