Bring the water to the boil in a large pan and add the chicken. Cover and simmer for 30 minutes.
Remove the chicken and, when cool, cut away the flesh from the bones. Pop the bones back into the pan of stock and return to the heat. Cut the chicken flesh into small strips, sprinkle with salt and keep warm.
Rinse the rice and cook in the boiling stock together with the oil and ginger. Simmer until the rice is tender – about 12-15 minutes. Take out and discard the chicken bones and replace with the chicken strips. Season with pepper, squeeze in the lemon and heat through for a few minutes. Serve strewn with the spring onion.
© 1994 Keith Floyd estate. All rights reserved.