4 lbs chicken, poached in Dutch oven in
12 C water
2“ ginger sliced into 1/4“ coins
6 garlic cloves smashed & peeled
2 Tbsps table salt

Bring to a boil, reduce to low, cover w/ foil & lid, simmer until 160' in breast and 175' on legs & thighs, 25 – 35 minutes.
Reserve 3 Cs of broth for cooking rice.

2 Cs jasmine rice, rinsed & drained.
Heat:
1 Tbsp of oil
1 minced shallot
2“ piece ginger, halved
2 minced garlic cloves
1/4 tsp salt

Bloom for 1.5 – 2 minutes.
Add rice. Cook for couple of minutes until some grains are translucent around edges.
Add broth: 1 part rice to 1.5 part liquid. Bring to a boil.
Simmer for 20 minutes. Turn off heat, let sit for 10 minutes.

Sauce:
1/4 C Thai soy bean paste
1/4 C white vinegar
1/4 C soy sauce
2 Tbsps sugar
2 minced garlic cloves
2 minced Thai chilis
1 tsp grated fresh ginger
Whisk.

Slice scallions to garnish soup.
Shred dark meat. Slice white meat.