Marinate chicken with salt & pepper (10-15 mins).
Pan-fry ginger, and sear chicken until golden.
Transfer to a pot, add 600 ml hot water and simmer for 15 mins.
Shred the chicken and return it to the broth.
Add cooked rice, turn off the heat, stir in spring onions, top with fried shallots, and season with salt if needed.
