Step 1

In a medium pot, combine the garlic, ginger, rice, chicken thighs, water and salt. Bring to a boil. Skim off any foam or scum that rises to the surface. Lower heat and cover pot with a lid partially askew. Gently simmer for 10-12 minutes, stirring occasionally.

Step 2

Add the sweet potatoes. Cook, partially covered, for 15-20 minutes, stirring occasionally, until potatoes and chicken are cooked and tender. Remove chicken from pot. Shred with two forks. Return chicken to pot.

Step 3

Stir in 2 tablespoons each of lemon juice and soy sauce. Season with more salt, if desired. Taste. Add more lemon juice or soy, if needed. Ladle into bowls and garnish with cilantro and black pepper.