This recipe is from a college friend, Monica. Place a whole chicken, cut-up, in a large stock pot. Add water to cover the chicken (about 10-12 cups), then bring to a boil, remove protein scum, reduce heat, and then add about ½ lb thinly-sliced, fresh ginger (you can leave the skin on). Cover and let simmer until chicken is tender (about 45 minutes). Take chicken from pot, remove meat from skin and bones, then return meat to the pot. This is your mother broth. Take about 4 cups of mother broth and move it to a smaller pot. Bring to a boil, then add ½ cup uncooked rice (I prefer short-grain), then cover and simmer until rice is tender (about 10 mins). Serve with fresh lime wedges and fish sauce. (Sept. 2014)
Cooking Adventures 