Step 1

Cook the chicken. In a large pot, add the chicken, halved shallots, sliced ginger, salt, and palm sugar. Then fill with 3 liters of water. Heat the water over medium-high heat until it reaches a boil, then boil the chicken for 5 minutes. Then turn off the heat, skim the scum off the surface, cover the pot, and let the chicken sit for 1 hour, (flip the chicken halfway for even cooking).

Step 2

Shred the chicken. After 1 hour, remove the chicken and place it in an ice water bath for 3 minutes. Then shred the chicken and set aside. Using a spider strainer or slotted spoon, remove the ginger and shallots and discard.

Step 3

Prepare the rice. Wash the rice until the water runs clear. Then drain and pat to dry. In a medium skillet over medium heat, add 1 tablespoon of vegetable oil and 2 minced shallots. Cook until the shallots are translucent and fragrant. Then add the rice and toss to combine until the rice is lightly toasted about 5-6 minutes.

Step 4

Add rice and chicken broth. Add the chicken broth and rice into the large pot over medium-high heat and bring to a boil. Then boil for 10 minutes. Lower the heat and simmer on medium-low for another 35-40 minutes or until it reaches your desired consistency. Stir periodically to prevent the bottom of the pot from burning.

Step 5

Season to taste. Season the chicken rice porridge soup with chicken bouillon powder, salt, sugar, and fish sauce. Adjust to taste.

Step 6

Serve. Ladle the rice porridge into bowls, top with the shredded chicken and garnish with black pepper, shallots, and chopped cilantro and green onion. Enjoy!