Back to 6 servings Broth 2.5 lb bone-in chicken (whole chicken, thighs or drumsticks), skin on 16 cups water, filtered preferred; about 12 cups for the broth and extra as needed 2.5 oz fresh ginger, peeled, sliced, lightly bruised 1 large yellow onion, peeled and halved 2 cloves garlic, peeled 2 tsp kosher salt, plus more to taste 1 tbsp chicken bouillon powder or mushroom seasoning, optional; can use MSG or fish sauce instead Porridge 0.75 cup jasmine rice, uncooked, rinsed until water runs nearly clear 1 tsp neutral oil, such as avocado or canola, for toasting the rice 2 tbsp fish sauce, to taste, plus extra for serving 0.5 tsp ground white or black pepper Toppings 4 scallions, thinly sliced, green parts 0.5 cup cilantro, roughly chopped 0.25 cup fried shallots, store-bought or homemade 1 lime, cut into wedges chili oil or sliced bird's eye chilies, optional, for heat
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1 Step 1: Rinse the rice until the water runs almost clear, drain, then toast it in the dry pot over medium heat for 3 to 4 minutes, stirring, until nutty and chalky. Set aside.2 Step 2: Combine the chicken, ginger, onion, garlic, 2 teaspoons salt, and 12 cups of the water in a large pot. Bring to a boil over high heat, then reduce to a gentle simmer and skim off the foam for about 5 minutes.3 Step 3: Simmer gently over medium-low heat for 25 to 35 minutes, until the chicken is cooked through: the juices run clear and the meat is no longer pink at the thickest part of the thigh joint.4 Step 4: Remove the chicken to cool for about 10 minutes, then shred the meat by hand, discarding skin and bones. Return the bones to the broth and simmer 10 more minutes, then strain out the bones, ginger and onion.5 Step 5: Return the broth to a simmer and stir in the toasted rice along with the bouillon powder if using. Cook uncovered over medium-low heat for 25 to 35 minutes, stirring every 5 to 7 minutes and scraping the bottom, until the grains break down into a loose, creamy porridge. Add hot water a half cup at a time if it thickens too much.6 Step 6: Stir in the shredded chicken and warm through for 2 minutes. Season with fish sauce and white pepper to taste.7 Step 7: Ladle into bowls and top with scallions, cilantro and fried shallots. Serve with lime wedges, extra fish sauce, and chili oil or sliced chilies on the side.getsaucepan.com/r/96e7b1cd-a7c3-543a-a3e2-3b328abfeeef
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