Poached Chicken and Stock Base

1. Add the stock ingredients (except the coconut aminos) to a large pot on the stove top and set to medium high heat to bring to the boil

2. Add the whole chicken breast when the water has come to the boil and cook for a couple of minutes

3. Turn off the heat, leaving the chicken to cook completely and the water to cool -approximately 3 hours. Remove the chicken once cooked and slice. Keep the water in the pot for cooking the rice.

Toppings

1. Pumpkin: Bake the cubed pumpkin while the chicken is poaching. Set over to heat to 17- degrees celcius and bake for approximately 30 minutes (depending on size of cubes) until cooked through and then remove from the oven.

2. Shallots: Add oil to a pan on the stove top and when warmed add the shallots and cook until browned then remove

3. Mushrooms: Add oil to a pan (it can be the same pan used for the shallots) and once warm add the mushrooms and cook on medium high heat until slightly caramelised

4. Set aside the fresh ginger and chopped bok choy for serving

Rice

1. Add the rice to the water in the pot that was used to cook the chicken. Turn on the heat again and bring to a gentle simmer. Cook for approximately 1 and 1/2 hr until the rice has turned soupy and absorbed much of the liquid. Stir after 1 hr and stop cooking when the rice reaches a consistency you are happy with. Add the coconut aminos and stir through

To serve

Re-heat the side components if required

1. Add some rice to each plate

2. Add the additional components

3. Top each bowl with some freshly shaved ginger, the bok choy, spring onion and coriander, salt and pepper.  Dress with the sauce if desired, or extra coconut aminos or soy sauce