Wash and clean the chicken. Then, cut it into small pieces.
Keep chicken bones aside for later use.
In a large bowl, add ginseng roots and chicken bones. Bring this to a boil.
Simmer this broth in low heat for 30-40 minutes. Strain the stock.
Wash and chop fresh mushrooms. If you use dried mushrooms, soak them in water for 15 to 20 minutes. Cut them into shreds.
Add rice, stock, mushroom, and ginkgo nuts in a fresh pot. Keep this on the stove and bring it to a boil.
Simmer the mixture until the rice is soft. You can keep the consistency as per your preference.
Simultaneously, semi- cook the chicken pieces in a non-stick pan with some oil.
Add the chicken fillet to the rice mixture. Cook this for a few more minutes till the chicken is tender.
Turn off the stove and adjust the seasoning.
Garnish with ginger shreds and serve hot
