Carefully scoop 2 eggs per serving into a bowl along with a generous
ladle of the chicken stock.
Not exact matches
Divide
chicken and spring onions between bowls,
ladle over some
of the
stock and serve drizzled with the sesame oil, chill and crispy fried shallots.
Add a
ladle of the heated
chicken stock to your rice and stir until evaporated.
Ladle 1/4 a cup
of warm
chicken stock (from stockpot) at a time, continue stirring, allow to absorb and then add another.