Created by dienia b on April 28, 2015
Step 1: Roast the sesame seeds in a pan, until it turns light brown in color
Step 2: Or for a minute and keep aside.
Step 3: Mix the chicken stock with the garlic and ginger and carrot, add the rice with salt to taste and simmer until the rice becomes soft. Now stir in the soy sauce & sesame oil, then add the chili paste and boil further.
Step 4: Lastly add the shredded chicken and boil for a few minutes.
Step 5: Serve in bowls and garnish with chopped onions and roasted sesame seeds.