1 whole chicken – do not cut
2 pieces of ginger size of a thumb- slice it
1 can of uncooked Jasmine rice (condense milk can size)
1 large yellow onion – half is to put in the broth-do not chop- and the other half slice to sauté with uncooked rice
1 bunch of green onion, and 1 bunch of cilantro – chop them small
To make the broth:
get a big pot of water, the whole chicken (do not cut yet) with ginger, carrots, ˝ of the yellow onion, salt
and cook until chicken is done. Less then medium flame a little for this process.
The chicken should be submerged in the water level and a little more.
To roast the rice:
While the chicken is being cooked,
get a non stick pan, pour some olive oil, and sauté the sliced onion until they are transparent. Add the uncooked rice, small flame,
until the rice is light brown. If you have a large pan, you can do the whole can, otherwise use two pans at once. Stir the rice often.
When chicken is done, take it out and set it on the dish. Pour this rice you just sauté with onion in to the chicken broth.
Add 2 table spoons of fish sauce into the broth and cook the rice until tender. Just turn on a little lower than middle flame. Too high flame will make the grain smashed. About 20 minutes, the rice should be ready.
When the soup is hot and ready, added some bean sprout,
Shredded chicken so that each bow of soup will have both white and dark meat, add green onion, cilantro, limes, and chili if desired.