VIETNAMESE RICE SOUP WITH CHICKEN (CHÁO GÀ)

► 2 quarts low-sodium chicken broth

► 1 cup Japanese-style short grain rice

► 3 medium cloves garlic, finely grated

► 2 tsp grated fresh ginger

► 1 bunch scallions, thinly sliced, white and green parts separated ► ½ tsp ground black pepper, plus more to taste

► 2 (8- to 10-oz) skinless, boneless chicken breast halves

► 1 Tbsp fish sauce

► Kosher salt, to taste

► ½ cup lightly packed cilantro, chopped

1. In a large pot over medium-high, combine broth, rice, garlic, ginger, white parts of scallions and pepper. Bring to a boil; add chicken. Cover, reduce heat to low and simmer 18-24 minutes or until thickest part of chicken registers 160°F on an instant-read thermometer.

2. Use tongs to transfer chicken to a medium bowl; set aside. Bring rice mixture to a rapid simmer over medium; stir in Ĥsh sauce. Cover and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, 20 minutes or until broth is thickened and grains of rice no longer settle beneath the surface.

3. While rice continues to cook, shred chicken and set aside. When rice and broth are ready, taste and season with salt and pepper. Ladle into 4 bowls. Top with shredded chicken, scallion greens, cilantro and additional pepper. The soup will thicken as it stands; if desired, stir in a few tablespoons of water or broth to adjust the consistency. Serves 4.

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