-
1
In a large soup or stockpot combine the chicken pieces, chicken necks, ginger, crushed scallions, smashed garlic and 4 quarts of water and bring to a boil over high heat.
-
2
Reduce the heat to a simmer and cook until the chicken is fall-from-the-bone-tender, 1 to 1 1/2 hours.
-
3
Strain the liquid through a fine-mesh sieve and set the chicken pieces aside to cool.
-
4
Skim and discard any foam or fat that has accumulated on the top of the broth and add water, if needed, to bring the volume back up to 4 quarts.
-
5
Discard the chicken necks and other solids.
-
6
Return the chicken broth to the soup pot and add the rice.
-
7
Return the pot to a boil, reduce the heat to a simmer, and cook, stirring frequently, until the rice is completely broken down and the liquid has thickened to a porridge-like consistency, about 2 1/2 hours.
-
8
(Note: take care during the last half hour of cooking that the soup does not scorch on the bottom.
-
9
Reduce the heat if necessary and stir often.)
-
10
The soup should be porridge-like consistency - but if it becomes too thick, add a bit of water as necessary.
-
11
While the soup is cooking, remove the chicken meat from the bones once it has cooled and shred the meat into bite size pieces.
-
12
Reserve.
-
13
Discard skin and bones.
-
14
Heat 2 inches of oil in a medium saucepan and, when hot, fry the shallots until crispy, about 2 minutes.
-
15
Remove from the oil and transfer to paper-lined plate to drain.
-
16
Repeat the same process with the sliced garlic - it should cook in about 1 minute -- and set aside.
-
17
When the soup is ready, serve in shallow bowls, with small bowls of each garnish available so that guests can garnish their soup as desired -- with the crispy shallots, crispy garlic, chopped cilantro, sliced scallions, fish sauce, soy sauce and sesame oil each added to individual taste.
-
18
Garnish each bowl with a lime wedge.
-
19
Serve immediately.
