1 Whole chicken - (3 lbs), 

1 cup jasmine Rice

1 Tbs oil

3 cloves garlic minced

1 Tbs salt

2 Tbs Fish Sauce , (Nam Pla)

1/2 cup chopped cilantro leaves

3 green onion - chopped fine

1 inch Ginger thin julianne

1/2 tsp White pepper to taste

1. Cover chicken with water bring to boil with pinch of salt.  Skim scum that rises simmer for 45 min.

2. Remove chicken from pot pull meat from bones and lightly shred

3. Return bones to pot simmer for another hour.  Strain and trash bones

4. Add rice to broth simmer for one hour or until rice falls apart

5. Saute garlic in oil about 2 min.  Add to broth with salt and fish salt

6. Add shredded chicken to broth and cook for 10 min.

Tips

Garnish soup with cilantro, green onion, Ginger and a sprinkle of white pepper.   Also very good topped with a medium poached egg.