Step 1

Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic and ginger in a small pot over high heat.

Step 2

Simmer to infuse: Place lid on, bring to simmer then reduce to medium and simmer for 5 minutes to allow the flavours to infuse.

Step 3

Add rice: Add rice and cook uncovered for 10 minutes - broth surface should be bubbling very gently.

Step 4

Add fish & stems: Add fish and stems of choy sum, cook for 2 minutes.

Step 5

Pick garlic and ginger out of soup.

Step 6

Stir through choy sum leaves (they will wilt almost instantly), sesame oil and pepper. Serve immediately.