Cháo Gà

Thinly slice half the ginger. Put the whole chicken in a pot with the sliced ginger, the whole shallots and 2.5 litres of water. Bring to the boil, skim, then poach gently for 40 minutes, until the juices run clear and there is no pink at the bone.

Lift out the chicken, let it cool, and shred the meat. Strain the broth.

Toast the dry jasmine rice in a pan for 5 minutes until it smells nutty and turns opaque. Toasting gives chao ga its fragrance.

Simmer the toasted rice in 2 litres of the broth for 30 to 40 minutes, stirring often, until it breaks down into a thick porridge.

Season with the fish sauce.

Cut the rest of the ginger into fine matchsticks, slice the spring onions, chop the coriander and cut the lime into wedges. Ladle into bowls and top with the shredded chicken, ginger matchsticks, sliced spring onion, chopped coriander and fried shallots.

Grind over plenty of black pepper and serve with lime wedges.