Step 1

Heat a generous drizzle of oil in a large pot. Saute onion, half of the garlic, and some scallions until fragrant and translucent. Add chicken to brown for a few minutes, and then remove from the pot and set aside. Add uncooked rice and toss well. Toast for a few minutes.

Step 2

Pour water and add the chicken back into the pot, along with ginger slices. Cover slightly and boil for 1 hour. Occasionally scrape the bottom of the pot to prevent the rice from sticking.

Step 3

Meanwhile, heat some oil in a pan on medium heat. Add the rest of the garlic and fry until golden brown and crispy.

Step 4

Once the soup has thickened, remove chicken meat from the bones and shred into small pieces. Stir meat back into the pot. Season with salt and pepper.

Step 5

Serve with soft boiled egg, lemon wedges, scallions, cilantro, and fish sauce to taste.