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Export 7 ingredients for grocery delivery
Step 1
In a medium saucepan, cover the rice with the water. Bring to a boil over high heat. Reduce the heat to low and simmer until the rice is tender and porridgelike, about 25 minutes.
Step 2
Meanwhile, cut the piece of ginger into slivers: Thinly slice the ginger crosswise; stack the slices, removing the bottom rounded slice, so the stack is stable and easy to work with; cut the slices lengthwise into thin slivers.
Step 3
Add the chicken stock, fish sauce, salt and sugar to the rice, bring to a simmer and continue cooking over low heat for 10 minutes. Stir in half of the ginger and simmer for 10 minutes longer.
Step 4
Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve.
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