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3 cups (750ml) chicken stock
6 slices ginger
4 cloves garlic, halved
1 long green chilli, sliced
1½ cups (300g) jasmine rice
4 x 125g chicken thigh fillets, halved
4 green onions (scallions), sliced
1 cup coriander (cilantro) leaves
soy sauce, to serve
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