Instructions: Bring 2 quarts water to a rolling boil. Add chicken and salt. Reduce heat and let broth simmer. Skim any foam or fat that rises to the surface.

Place oil, garlic and rice in a frying pan over moderate heat. Stir gently until grains start to turn opaque, about 3 to 4 minutes.

Add rice to simmering pot of chicken stock. Cook until chicken is just done, about 25 minutes total. Remove chicken and set aside to cool. Add fish sauce and ginger. Let rice continue to cook until the kernels are open and tender, about 30 minutes.

Remove skin from the chicken and shred the meat into bite-size strips. When ready to serve, ladle the soup into preheated bowls and garnish with chicken, scallions, cilantro, fried shallots and pepper. Serve immediately.

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