Start by washing your rice under cold running water a few times till the water is clear.

Finely chop two of the spring onions for garnish and set aside. Peel the ginger using a spoon and cut a few slices and julienne them for the garnish and individual servings, the remainder of the ginger leave whole.

Add the rice, whole ginger, whole spring onion, chicken cube and chicken legs to the Instant pot. Fill with 800ml of water.

Turn the pressure knob to sealing position, cook for 15 minutes on High pressure and let it naturally release for at least 15-20 minutes because releasing the pressure knob to venting position.

Fish out the spring onion and ginger piece and discard. Remove the chicken and set aside on a plate.

Whisk the rice in the instant pot to break it up and give it a more porridge consistency. Shred the chicken using two forks or your hands and add back into the instant pot and mix well with the rice.

Add more water if you wish to adjust the consistency.

If you want to make it more wholesome and add vegetables now is a good time to add them and hit the sautee function and cook for about 4-5 minutes till your vegetables are cooked. Add more water if needed. Also I recommend using frozen or pre-cooked vegetables.

To serve just ladle some into a bowl. Drizzle with a few drops of toasted sesame oil, a tsp of soya sauce, the fresh julienne of ginger and spring onions. You can also add some white or black pepper to give it a bit of a kick.

Enjoy this warm bowl of goodness on a cold day.