1Cut half of the rotisserie chicken and remove the chicken from the bones. The bones will be used for the broth.
2Cut half of the rotisserie chicken and remove the chicken from the bones. The bones will be used for the broth.
3Cut half of the rotisserie chicken and remove the chicken from the bones. The bones will be used for the broth.
4Heat oil in a pot.
5Heat oil in a pot.
6Heat oil in a pot.
7Add garlic, onions, and ginger and cook until fragrant (about 2 minutes).
8Add garlic, onions, and ginger and cook until fragrant (about 2 minutes).
9Add garlic, onions, and ginger and cook until fragrant (about 2 minutes).
10Add the chicken bones and cook for 2-3 minutes.
11Add the chicken bones and cook for 2-3 minutes.
12Add the chicken bones and cook for 2-3 minutes.
13Add chicken stock and/or water.
14Add chicken stock and/or water.
15Add chicken stock and/or water.
16Add chicken bouillon.
17Add chicken bouillon.
18Add chicken bouillon.
19Add rock sugar and black pepper.
20Add rock sugar and black pepper.
21Add rock sugar and black pepper.
22Bring to a boil for about 20 minutes, then skim off any excess foam from the top.
23Bring to a boil for about 20 minutes, then skim off any excess foam from the top.
24Bring to a boil for about 20 minutes, then skim off any excess foam from the top.
25Rinse the jasmine rice.
26Rinse the jasmine rice.
27Rinse the jasmine rice.
28Add the rinsed rice and boil for about 25 minutes.
29Add the rinsed rice and boil for about 25 minutes.
30Add the rinsed rice and boil for about 25 minutes.
31Remove the bones from the soup.
32Remove the bones from the soup.
33Remove the bones from the soup.
34Add the shredded chicken back in and cook for another 5 minutes.
35Add the shredded chicken back in and cook for another 5 minutes.
36Add the shredded chicken back in and cook for another 5 minutes.
37Taste and adjust the soup to your liking, adding fish sauce if desired.
38Taste and adjust the soup to your liking, adding fish sauce if desired.
39Taste and adjust the soup to your liking, adding fish sauce if desired.
40Optionally, thinly slice the cooked ginger pieces and add them to fish sauce for dipping.
41Optionally, thinly slice the cooked ginger pieces and add them to fish sauce for dipping.
42Optionally, thinly slice the cooked ginger pieces and add them to fish sauce for dipping.
43Serve with optional condiments like Sriracha, cilantro, green onions, a squeeze of lime, chili oil, and crispy fried garlic.
44Serve with optional condiments like Sriracha, cilantro, green onions, a squeeze of lime, chili oil, and crispy fried garlic.
45Serve with optional condiments like Sriracha, cilantro, green onions, a squeeze of lime, chili oil, and crispy fried garlic.
Ingredients
0.5 half rotisserie chicken
0.5 half rotisserie chicken
0.5 half rotisserie chicken
2 tbsp oil
2 tbsp oil
2 tbsp oil
0.5 cup minced onion
0.5 cup minced onion
0.5 cup minced onion
4 tbsp minced garlic
4 tbsp minced garlic
4 tbsp minced garlic
4 -5 ginger slices
4 -5 ginger slices
4 -5 ginger slices
12 cups chicken stock/water
12 cups chicken stock/water
12 cups chicken stock/water
1.5 cups jasmine rice
1.5 cups jasmine rice
1.5 cups jasmine rice
2 tbsp chicken bouillon powder
2 tbsp chicken bouillon powder
2 tbsp chicken bouillon powder
0.5 tbsp rock sugar
0.5 tbsp rock sugar
0.5 tbsp rock sugar
0.25 tsp black pepper
0.25 tsp black pepper
0.25 tsp black pepper
2 tbsp fish sauce
2 tbsp fish sauce
2 tbsp fish sauce
sriracha
sriracha
sriracha
cilantro
cilantro
cilantro
green onions
green onions
green onions
1 squeeze lime
1 squeeze lime
1 squeeze lime
chili oil
chili oil
chili oil
crispy fried garlic
crispy fried garlic
crispy fried garlic
Equipment
pot
Tips
The longer you boil the rice, the thicker your soup will be.
If using water only, increase the amount of chicken bouillon powder.
If you prefer a thicker porridge, continue cooking until you get the consistency you’re looking for, but keep in mind that it will thicken as it sits as well.
Optional: Remove the ginger pieces and thinly slice and add to nuoc Cham as a dipping sauce.