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Broth: I have a favorite bouillon cube that I use in place of liquid broth for this recipe called Not Chicken by Edward & Sons.

In a pinch, some cooks use djon-djon bouillon cubes to make the rice.

Because you are not using bouillon or packaged broth, you will most likely have to add additional salt.

If you've never tasted it, imagine if a bouillon cube was a spread.

A true chinaholic instantly can distinguish between a deep plate and flat plate, cream soup and bouillon, coffee and tea cup, and easily justify why having eight or 12 of each kind is absolutely necessary.