Step 1

Place chicken, spring onion, ginger, garlic, soy sauce, Chinese cooking wine and half the oil in a large saucepan. Add enough cold water to the pan to cover chicken. Place over high heat and bring to the boil. Reduce heat to low. Cook, uncovered, skimming foam from surface occasionally, for 2 hours or until the chicken is cooked through and meat is falling off the bone.

Step 2

Use tongs to transfer the chicken to a heatproof bowl. Set aside to cool slightly. Use 2 forks to shred the meat, discarding the skin and bones.

Step 3

Meanwhile, strain the cooking liquid through a sieve into a clean saucepan. Discard solids. Place over medium heat. Add the rice. Cook for 15 mins or until rice is tender. Return the chicken to the pan with the buk choy, choy sum, extra ginger and the remaining oil. Season.

Step 4

Divide the soup evenly among serving bowls.