rice porridge 'okayu'

Chicken, ginger and spring onion are universally regarded as the bunged-up flu sufferer's holy grail, except whereas in the UK you just drink plain old chicken soup, in Japan you get the whole extra level up with added stodgy carbs to give you that extra comfort-food kick back to full health. Everyone's mom has their own family recipe so it's a good one to have on the repertoire for when you want to do a little impressing nursing the SO if they catch a cold. It also makes a super yummy and wholesome side-dish if you just fancy eating something with a nice warming ginger flavour - who says you can't break the rules and have it on non-flu days? Go on be a rebel.

Ingredients (serves 1-2):
♥ 1 rice cooker measuring cup of uncooked rice
♥ 6 cups water
♥ 1 thumb of ginger, cut into thin strips
♥ A handful of chopped spring onions
♥ 1 tablespoon of chicken stock powder [鶏ガラスープ]
♥ A sprinkle of salt and pepper
♥ A dash of sesame oil (optional)

1. Wash the rice then place it in a saucepan with the water. Bring to a boil then simmer for 25 minutes.
2. Test the hardness of the rice - if it's still a bit firm, leave it on for a little longer.
3. Add in the ginger, onion, chicken stock and salt and pepper and stir.
4. Divide into bowls and pour a dash of sesame oil on top to serve. Slurp with a big spoon!

Note: you can tailor the amount of ginger and spring onion to your taste - if you prefer a spicier ginger flavour then feel free to add more! You can also customise this recipe by adding in chicken breast pieces, beaten egg, cabbage, mushrooms etc.