Chao Ga

Bring the stock to a boil. Then add the rice, sugar and salt. Simmer and cook till the rice becomes soft and mushy. (Alternatively it can be pressure cooked for 8-10 minutes on a low flame after the first whistle).

Garnish with pepper powder, shredded chicken, spring onion, coriander leaves, fried onion, lime juice and fresh chilies. Serve as an one-pot meal.

Note - 1-2 chicken cubes for the stock and mashed leftover rice can be made use of for an instant version.