Ingredients
Method
Preparation
- Rinse the rice and soak it in water for about 30 minutes. Drain and set aside.
Cooking
- In a large pot, add the whole chicken and cover it with water. Bring to a boil and skim off any foam that rises to the surface.
- Add the soaked rice, salt, and pepper to the pot. Simmer on low heat for about 1 to 1.5 hours until the chicken is tender.
- Once the chicken is cooked, remove it from the pot and let it cool slightly before shredding the meat.
- Return the shredded chicken to the pot and add the chopped green onions. Simmer for an additional 10 minutes.
- Serve hot, allowing the crispy rice bits to soften into the soup.
Notes
Serve hot with pickled vegetables or a fresh salad for a crunchy contrast. Store leftovers in an airtight container for up to three days, or freeze for a month.
