Categories: Soup
Ingredients
- 1 1/2 cups jasmine rice, rinsed
- 3 1/2 lb. chicken, wings and legs removed
- 2 stalks lemongrass, halved crosswise, then pounded with a mallet
- 3-inch piece ginger, peeled and quartered lengthwise
- 2 tbsp. fish sauce
- 1 cup canola oil
- 6 garlic cloves, thinly sliced
- 4 tsp sesame oil
- 1/2 cup small cilantro sprigs
- 1 tbsp. thinly sliced red Fresno chile
Directions
-
In a large pot with a lid, bring the rice and 16 cups water to a boil. Add the chicken (including the wings and legs), lemongrass, ginger and 1 tsp salt. Simmer, partially covered, over medium until the chicken is cooked through, about 25 minutes. Transfer the chicken to a large bowl. Let cool, then shred the chicken, discarding the skin and bones.
-
Meanwhile, continue cooking the rice, uncovered, over medium-high, stirring occasionally, until the rice breaks down and the soup is thick and creamy, 20-25 minutes. Stir in the fish sauce; season with salt. Discard the lemongrass and ginger.
-
In a small saucepan, heat the canola oil over medium-high. Fry the garlic, stirring often, until just golden, about 1 minute; transfer to paper towels.
-
Divide the soup among 4 bowls. Drizzle with the sesame oil. Top with the chicken, cilantro, chile and fried garlic.