In a pot, combine 4 cups water, rice, ginger and garlic. Bring to a boil. Add chicken, reduce to a simmer and cook for about 20 minutes until chicken is cooked through.

Strain and reserve liquid. As soon as the chicken is cool enough to handle, shred by hand.

In a large pot, combine chicken, ginger and 4 cups water. Bring to a boil. Reduce to a simmer and cook for about 15 minutes, until the chicken is cooked through. Strain, reserving the liquid. Discard the ginger.

As soon as it is cool enough to handle, shred chicken by hand.

Add water to strained broth to make 6 cups.

In a pot, combine 6 cups of the broth-water and the rice. Bring to a boil. Reduce to a simmer, cover and cook for 25 minutes.

Add chicken, mustard greens, sesame oil, soy sauce and chives. Cook on high heat for 5 minutes.

Cover and leave to rest for 10 minutes before serving.