• 1 cup long grain Jasmine rice
• 6 chicken drumsticks
• 2-3 cups water to cook rice
• 2 cans chicken broth
• 1 heaping tbsp. Sesame oil

• 1 small onion, minced
• 1 celery stalk, cut into 1/3-rds
• 1 garlic clove, minced
• 1/3" slice of fresh ginger
• salt & pepper (season to taste)
  

In a 1 quart pot, heat sesame oil on medium-low heat for 30 seconds only. Put in the 1 cup rice, stir for another minute; cover with 2 cups water, [add the 3rd cup water later]. Put lid on half-way so not to boil over.

In a large stock pot, put in onion, garlic and ginger. Prep the drumsticks : de-skin, defat if any; trim off some meat from the chicken and chop into small pieces. Reserve chopped meat in a bowl and refrigerate while chicken broth is cooking. Put the remainder of the drumsticks bones into the pot, add salt & pepper to taste, cover broth with lid and cook at medium heat; but watch the pot. Do not let it boil over. While prepping chicken, keep an eye on the rice and keep stirring every 5-7 minutes. Cook till the grains get soft and break off. After 20 minutes, add 1/2 of the 3rd cup of water. Keep adding water, do not let rice stick to bottom of the pot.

Skim off the chicken grease from the stock & save in a bowl. Chill in the fridge to discard the fat from the top. Add the perefectly good broth back into the rice pot later, even if you have 2-3 tablespoons.

Cook the chicken broth for about 45 minutes. Remove bones and celery pieces from the pot. Add the reserved chicken meat and let cook for 20 minutes.

Add one can of chicken broth from the can to the rice, season to taste. Add the softened rice soup to the stick pot. Add 1/2 can of chicken broth to pot as needed. Add the skimmed bowl of broth. Rice soup can be served with finely chopped green onions.

Amount: Makes about 3 tubs/3 quarts of Rice soup