This weeknight soup version of a classic Hainan Chicken Rice comes together in just 20 minutes. The broth is savory with hints of garlic, scallion, & ginger and pairs perfectly with the herby, citrusy Minute Rice.
Combine your chicken stock, ginger, garlic, scallion whites, and chicken breasts in a large pot, adjusting the amount of stock until your chicken is fully submerged. Set over high heat and cook until it JUST begins to simmer then set heat as low as possible. Cover the pot and let the chicken cook until 165 internal temperature, about 15 minutes. While the chicken simmers, prepare the Minute Rice Cups according to the package directions. Once the chicken is cooked, add the rice to a shallow bowl, ladle in your broth, add your poached chicken, and top with the scallion greens and your favorite sauces.
