Directions
- 1Cut half of the rotisserie chicken and remove the chicken from the bones. The bones will be used for the broth.
- 2Heat oil in a pot.
- 3Add garlic, onions, and ginger and cook until fragrant (about 2 minutes).
- 4Add the chicken bones and cook for 2-3 minutes.
- 5Add chicken stock and/or water.
- 6Add chicken bouillon.
- 7Add rock sugar and black pepper.
- 8Bring to a boil for about 20 minutes, then skim off any excess foam from the top.
- 9Rinse the jasmine rice.
- 10Add the rinsed rice and boil for about 25 minutes.
- 11Remove the bones from the soup.
- 12Add the shredded chicken back in and cook for another 5 minutes.
- 13Taste and adjust the soup to your liking, adding fish sauce if desired.
- 14Optionally, thinly slice the cooked ginger pieces and add them to fish sauce for dipping.
- 15Serve with optional condiments like Sriracha, cilantro, green onions, a squeeze of lime, chili oil, and crispy fried garlic.
Ingredients
- 0.5 half rotisserie chicken
- 2 tbsp oil
- 0.5 cup minced onion
- 4 tbsp minced garlic
- 4 -5 ginger slices
- 12 cups chicken stock/water
- 1.5 cups jasmine rice
- 2 tbsp chicken bouillon powder
- 0.5 tbsp rock sugar
- 0.25 tsp black pepper
- 2 tbsp fish sauce
- sriracha
- cilantro
- green onions
- 1 squeeze lime
- chili oil
- 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.
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