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1
Place chicken and 5 quarts of water into a large stock pot and bring to a boil over high heat.
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2
Skim the foam that rises to the top.
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3
Reduce the heat to medium-low and simmer, add the ginger, 3/4 of the onions and garlic.
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4
Cook until chicken is cooked through, about 35 to 40 minutes.
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5
Transfer the chicken to a plate and allow to cool.
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6
When cool enough to handle, remove the meat from the bones.
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7
Return the bones to the pot and continue to simmer until the broth has reduced by half, about 1 1/2 hours.
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8
Reserve the chicken meat on the side.
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9
Soak the wood ear mushrooms in a bowl of warm water until soft, about 30 minutes.
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10
Drain, slice and set aside.
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11
Heat peanut oil in a 12-inch skillet, over medium heat.
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12
Thinly slice the remaining onions, add to the pan and cook until translucent, 4 to 5 minutes.
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13
Add the shitake mushrooms and cook until mushrooms are soft, about 2 minutes.
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14
Add the shrimp and cook until just pink, about 1 minute.
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15
Remove from the pan and set aside.
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16
In a medium size saucepan, bring 4 cups of water to a boil.
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17
Add the rice, reduce the heat to medium and cook, stirring occasionally, until rice is al dente (tender but still a little firm) about 8 minutes.
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18
Drain the rice in a colander and rinse under cold water until cool.
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19
Set aside.
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20
Strain the chicken broth into a medium pot, discarding the bones and vegetables.
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21
Add the drained rice, shredded chicken, and wood ear mushrooms; bring to a boil over high heat.
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22
Reduce the heat to medium-low and simmer until rice is very soft, about 10 to 12 minutes.
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23
Rinse tapioca in cold water, and then add to soup.
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24
Continue to simmer the soup, stirring frequently, until the tapioca turns transparent and soup begins to thicken, about 30 minutes longer.
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25
Add the shrimp, onion and shiitake mushroom mixture to the soup, season to taste with salt and freshly ground white pepper, and simmer for another 2 or 3 minutes.
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26
Ladle into warm bowls and garnish with scallions, cilantro and basil and a dash of fish sauce, all to taste.
