Tuesday, October 14, 2014
6 cups water
4 cups chicken broth or 4 cups water and 1 chicken cube
1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
1 cup long-grain white rice
1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
2 teaspoons salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro, for garnish
Thinly sliced scallions, for garnish
Feel free to add more garnishes like soy sauce, fish sauce, fried shallots, or roasted salted peanuts to spice up this dish.
Place all ingredients except the cilantro and scallions in a rice cooker, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour. Remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.