Vietnamese Chicken and Rice Soup

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1 Cornish game hen (about 1 1/2 lbs)
One 3-inch piece ginger, peeled and smashed
5 to 6 cups low-sodium chicken broth
1/2 cup jasmine rice, rinsed
Fish sauce
Freshly ground black pepper
Sliced green onions, for garnish
Chopped fresh cilantro, for garnish


Place the game hen and ginger into a 4-quart pot and cover with 5 cups chicken broth, reserving the remaining cup to thin out porridge, if desired. Bring to a boil, and then reduce to a simmer. Skim any foam or impurities from the top. Add the rice, cover, and cook on low for 1 hour; the chicken will become tender and the rice will expand and form a porridge-like consistency. Remove the game hen, cool briefly, and shred the meat. Discard skin and bones and add the shredded meat back to the pot. Remove the ginger. If a thinner soup is desired, add the additional chicken broth to desired consistency. Season with fish sauce and freshly ground black pepper. Serve hot, sprinkled with green onions and cilantro.

Servings: 4 servings
Prep Time: 10 min
Cook Time: 1 hr 5 min
Difficulty: Easy

from Not My Mama's Meals Episode: Asian Take-Out

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