Place the chicken wings, garlic, ginger and spring onions into a small pot, cover with water and bring to the boil. Cook vigorously for 2 min, skimming off any impurities that come to the surface. Reduce the heat to a simmer and gently poach the wings until tender, approximately 35 minutes.
Remove the wings from the pot and when cool enough to handle strip off the meat and discard the rest.
Strain the stock. Bring the quantity up to 3 liters with water and the rice and cook until it reaches porridge like consistency, approximately 50 to 60 minutes.
Add salt to taste then serve with your favorite Asian toppings. Sliced spring onion, soy sauce, sliced chillies, Asian pickled vegetables, deep-fried onions and roasted peanuts go very nicely.