SOUP INGREDIENTS :

1/8 cup uncooked jasmine rice
1 whole chicken
3 pieces fresh ginger root
1 tablespoon salt, or to taste
1/4 cup chopped white onions
ground black pepper to taste

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Place chicken in a stock pot. Pour in enough water to cover chicken.
2. Add ginger and salt and bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
3. Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces and finally set aside.
4. Stir rice and onion into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt, cook an additional 45 minutes for a thick consistency.
5. Ladle soup into bowls, and top with chicken and pepper.

Best Serving : 4 serving