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Ingredients
  • ⅔ cup sushi rice
  • finely julienned ginger, to serve
  • t hinly sliced spring onion (scallions), to serve
  • soy sauce, to drizzle
  • subheading: Chicken stock:
  • 1  x 1.2kg (2.6 lb)  whole chicken
  • 8 cups chicken stock
  • 4cm piece fresh ginger, sliced
  • 4 spring onions, roughly sliced
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