Chicken Soup with Jasmine Rice and Ginger

1. 1

   In a medium saucepan, cover the rice with the water.

2. 2

   Bring to a boil over high heat.

3. 3

   Reduce the heat to low and simmer until the rice is tender and porridgelike, about 25 minutes.

4. 4

   Meanwhile, cut the piece of ginger into slivers: Thinly slice the ginger crosswise; stack the slices, removing the bottom rounded slice, so the stack is stable and easy to work with; cut the slices lengthwise into thin slivers.

5. 5

   Add the chicken stock, fish sauce, salt and sugar to the rice, bring to a simmer and continue cooking over low heat for 10 minutes.

6. 6

   Stir in half of the ginger and simmer for 10 minutes longer.

7. 7

   Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve.

* Per serving · 4 servings · Values may vary.