A comforting meal that is sure to satisfy. Best time to enjoy: Anytime you need a cold remedy
Chop the onion into quarters.
Rough chop the cilantro and green onion into small pieces to be stored for served with the porridge.
Place a stockpot over medium heat.
Add the chopped onions to the stockpot.
Put in the whole uncooked chicken (make sure to take out any giblets).
Pour in all of the chicken broth, then add water to cover the chicken entirely.
Cook over medium heat for 1 hour or until the chicken is fully cooked (use a meat thermometer).
Take the chicken out (carefully) and let it cool.
Pour in the rice, and add bok choy. (If you are using spinach, add it at the end since it does not need to be cooked as long.)
Add 2 1/2 cups water and stir.
Once the chicken is cool, pull off all the meat and put it in a container for storage
After 30-45 minutes, the rice should be fully cooked. It will thicken to a porridge-like consistency.
Ladle into a bowl and add some chicken on top.
Stir in ground pepper and fish sauce to taste*, then add cilantro and green onion. Voila!
*Please note, fish sauce it is very salty. If you are not familiar with it, add it to your soup in small amounts and taste it at regular intervals until it reaches your desired saltiness level. Too much can ruin your meal.