This soup can be made in the slow cooker or pressure cooker. In the slow cooker, cook the chicken for 4 hours, cook the rice separately and stir in at the end.
- 8 c chicken stock
- 1.5 lb boneless, skinless chicken thighs
- 1 – 4 inch long piece of ginger, peeled and sliced thin
- 6 star anise pods
- 1 cinnamon stick
- 4 whole cloves
- 3/4 c sushi rice
- 2 tbsp fish sauce
- 4 scallions, sliced thin
- 2 jalapeños, sliced thin
- 1 c cilantro, chopped
- 1/2 c onion, sliced thin
Combine stock, chicken, ginger, star anise, cinnamon and cloves in a pressure and cook on high pressure for 8 minutes.
Shred chicken and set aside. Remove spices from the pot.
Stir in the rice and fish sauce into the broth and cook on high pressure for 1 minute.
Return chicken to the pot. Serve with scallions, jalapeño, cilantro and onion.