9 cups chicken broth 2 stalks lemon grass, trimmed (outer leaves, tough green tops and root ends removed), cut into 1-inch pieces and lightly crushed 2 to 3 red bird's eye or Thai chiles, stemmed 2 tablespoons fish sauce 1 cup jasmine rice (or similar rice) 2 cooked chicken legs, boned, skinned and shredded Coarse sea salt 1/2 cup julienned saw or cilantro leaves Lemon wedges for serving

Step 1 Pour the chicken broth into a pot and bring to a gentle boil over medium heat. Reduce the heat to medium-low, add the lemongrass, chiles and fish sauce and simmer for 30 minutes. Add the rice and cook, uncovered, for at least 1 hour.

Step 2 Stir in the shredded chicken and season to taste with salt. Continue to cook until the chicken is heated through, about 15 minutes. Divide the congee among 4 to 6 large soup bowls, garnish with saw leaves and 1 wedge of lemon for each serving.

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