Name: Elizabeth Stree Café's Vietnamese Chicken Soup With Rice
Yield: Serves 4
Ingredients: 2 skinless, boneless chicken thighs; 1 (4x4-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

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Photo by Alex Lau

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.

Recipe notes

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Recipe notes

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