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1
Fill a 5-quart saucepan half full with water.
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2
Bring to a rolling boil over high heat and add the chicken breast.
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3
Remove from the heat and cover tightly.
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4
Let stand for 20 minutes.
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5
The chicken should be firm to the touch yet still yield a bit.
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6
Remove the chicken from the pan.
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7
Leave the water in the pan.
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8
When the chicken is cool enough to handle, shred it by hand and set aside.
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9
Return the water to a boil and add the rice.
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10
Parboil for 8 minutes, or until tender but still firm.
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11
Drain in a colander and rinse with cold water.
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12
Set aside.
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13
In the same pan, bring the stock to a boil over high heat.
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14
Add the rice, chicken, and mushrooms, lower the heat to a gentle simmer, and cook for 10 minutes, or until the rice expands.
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15
Meanwhile, in a skillet, heat the oil over medium heat.
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16
Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft.
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17
Add the shrimp and saute for about 2 minutes, until they curl into corkscrews.
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18
Add the crabmeat and stir to distribute.
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19
Remove from the heat and set aside.
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20
To prevent the tapioca pearls from clumping on contact with the hot soup, put them into a sieve and rinse briefly under cold water.
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21
When the rice has expanded in the soup, add the tapioca pearls and cook for another 10 minutes.
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22
The opaque pearls will expand and become translucent.
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23
At that point, add the shrimp mixture, heat through, and adjust with salt, if necessary.
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24
Ladle into individual bowls or a large serving bowl and sprinkle with the scallion and cilantro.
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25
Serve immediately.
