Lemon Ginger Chicken Rice Soup with Yuzu Kosho

• 3 lbs (1.4 kg) chicken thighs, bone-in (around 8–9 pieces)
• 1 onion, halved
• 2-inch (5 cm) knob of ginger
• 2 lemons, divided
• 1 tbsp (15 ml) whole peppercorns
• 1 tsp (5 ml) kosher salt, plus more to taste
• 1/2 tsp (2.5 ml) ground ginger
• 1.5 tbsp (22 ml) yuzu kosho
• 1 bunch of green onions, white and green parts divided, thinly sliced
• 1.5-inch (4 cm) knob of ginger, grated
• 3 garlic cloves
• 1 tbsp (15 ml) fish sauce
• 1 tbsp (15 ml) soy sauce
• 1/2 cup (90 g) uncooked rice
• 1 tbsp (15 ml) oil
• 1 tsp (5 ml) sesame oil

Instructions

1. 1

   Combine the chicken thighs, halved onion, 2 inch (5cm) knob of ginger (you will still have 1 inch (2.5cm) piece of ginger left for later), one lemon, 1 TBSP (15ml) peppercorns and 1 tsp (5ml) kosher salt in a large pot. Add enough water to cover the chicken, bring to a boil, cover, reduce to a simmer and simmer for about 40 minutes until the chicken is tender.

2. 2

   Remove the chicken to a plate, shred it with a fork and set aside. Stir in 1/2 tsp (2.5ml) ground ginger and yuzu kosho into the chicken. Grate the zest of one lemon and squeeze the juice of one lemon into the chicken and mix well to combine.

3. 3

   Heat oil in a heavy-bottomed pan. Add the white parts of the green onions and grated ginger and sauté for just a minute or two until fragrant. Add garlic and sauté for about 30 seconds, being careful not to burn it. Set a fine mesh sieve on top of this pan and strain the stock prepared in Step 1 into the pan (discard what's in the strainer). Stir in the rice, soy sauce, fish sauce and sesame oil. Bring to a simmer and simmer uncovered for about 15 minutes until the rice is tender.

4. 4

   Add the chicken meat prepared in Step 2 to your soup and cook until heated through. Taste and adjust the seasoning as needed (perhaps you need more heat from yuzu kosho or more lemon juice or more salt). Garnish with the green parts of the green onions and serve warm.