** IF PRESSED FOR TIME, JUST GO TO STEP 3. Skip the onion, chicken, etc. and just boil rice in a big stockpot with filtered water and salt/fish sauce, continually adding more water and stirring for a long-ass time.
- In a large stock pot, add the chicken, filtered water, ginger, onion, salt and fish sauce over high heat. Once it hits a boil, reduce the heat so its at a low to medium simmer. The water should just about cover all the meat and bones. Skim off any scum if necessary during the boil. Keep adding water to the pot as it evaporates so the bones remain covered.
- After about 1.5-2 hours or when the meat has softened enough to easily be pulled off the bone, remove the chicken. Using a fork, remove the meat from the bones. Add the meat back into the pot. Discard the bones, onion, and ginger, since they've given their all to the broth at this point.
- Add raw rice to the pot and return to the heat on high until it hits a boil. Then lower the heat to a low-medium simmer until the rice is cooked and hits a soft consistency you like. Adjust with more water, and stir continuously.
