Directions

To Cook

1. In a large stock pot, place the chicken in and fill with enough water to cover the chicken. Add 1 peeled whole onion and 1 tbsp salt to the pot and bring to a boil over high heat. And then turn the heat down to medium and let chicken cook for a further 30-45 minutes, or until tender. Remove any froth or foam that appears on the surface.
2. Retain liquid in the stock pot and remove chicken from the pot and rinse under cold water to cool down and avoid discoloring. Shred the chicken meat and set aside.
3. Drain soaked rice and glutinous rice, adding them along with the ginger and shallot to the broth in the stock pot. Let it sit for 45 minutes untouched.
4. After 45 minutes, give the rice a stir and bring to boil over medium high heat for a further 15 minutes, stirring occasionally. Then season to taste with salt, fish sauce and chicken stock.
5. Transfer and serve in individual serving bowls. Top with the shredded chicken and. garnish with chopped spring onion, coriander or Vietnamese mint, and fried shallots.