Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds bone-in, skin-on chicken legs
  • 1/2 teaspoon sea salt
  • 2 quarts water
  • 3 tablespoons fish sauce, preferably Red Boat brand
  • 1 mild vegetable oil
  • 2 garlic cloves (thinly sliced)
  • 3/4 cup uncooked rice, preferably long-grain jasmine (rinsed and drained )
  • 1 1/2 tablespoons minced fresh ginger
  • 3 scallions (sliced)
  • 6 fresh cilantro stems (thinly sliced)
  • 3 tablespoons dry-roasted peanuts (crushed)
  • Freshly ground black pepper

Instruction

  • Season the chicken legs with salt.
  • Bring the water and the fish sauce to a boil in a large stockpot. Add the chicken and reduce the heat to maintain a very delicate simmer.
  • Meanwhile, heat the oil in a sauté pan over medium heat. Add the garlic, rice, and ginger. Cook, stirring constantly, until the rice grains are opaque, 3 to 4 minutes. Add the rice mixture to the chicken in the stockpot. Continue cooking until the chicken is done, about 25 minutes. Remove the chicken and let it cool on a plate until it’s easy to pick and shred the meat. Continue to cook the rice until slightly overcooked and thicker.
  • Ladle the soup into warm bowls. [Editor’s Note: The author says if you’re making this to help ease a sickness, feel free to use the gentle steam as a sinus cleanse.] Garnish with the shredded chicken, scallions, cilantro, peanuts, and pepper.