Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.
- 2 skinless, boneless chicken thighs
- 1 (4×4-inch) piece dried kombu
- 1 (2-inch) piece ginger, peeled, crushed
- 3 star anise pods
- 1 (2-inch) cinnamon stick
- 2 whole cloves
- 4 cups chicken stock or low-sodium chicken broth
- 1 cup glutinous (sticky) rice or sushi rice, rinsed
- 1 tablespoon (or more) fish sauce
- 1 teaspoon palm or light brown sugar
- 1 scallion, thinly sliced
- 1 jalapeño, thinly sliced
- 1/2 cup cilantro leaves with tender stems
- 1/4 cup thinly sliced white onion
- Bring chicken, kombu, ginger, star anise, cinnamon, cloves, stock, and 2 cups water to a simmer in a large pot over medium heat. Reduce heat to maintain a low simmer and cook until chicken is tender. Transfer chicken to a plate.
- Strain broth through a fine-mesh sieve into a large bowl; discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18–20 minutes. Shred chicken and return to pot; season soup with more fish sauce.
- Divide soup among bowls; top with scallion, jalapeño, cilantro, and onion.