|Minced fresh ginger||1 Teaspoon, or grated|
|Garlic clove||1 Large, minced|
|Chicken broth||2 Cup (32 tbs) (Canned Or Homemade)|
|Soy sauce||1 1⁄2 Tablespoon|
|Long grain white rice||1 Cup (16 tbs)|
|Chopped bok choy/Chopped watercress||1 Cup (16 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Toasted sesame seeds||1 Teaspoon|
|Scallions||4 , chopped (White And Tender Greens)|
Combine ginger, garlic, chicken broth, and soy sauce in saucepan.
Bring to a boil, then add rice; layer bok choy and water chestnuts on top.
Reduce heat, cover, and simmer for 17 minutes or until all liquid is absorbed.
Add sesame seeds and scallions; fluff with a fork to mix vegetables.
Serve with extra soy sauce on the side.