Wash the chicken with 1 tablespoon of salt then set aside.

Fill a large pot with 20 cups of water.

Add in 1 tablespoon of salt.

Add in 2 tablespoons of Totole Chicken Flavor Soup Base Mix.

Add in 7 cups of cooked rice.

Add the sliced ginger.

And lastly, add in the chicken. Bring it to a boil.

During the entire cooking process, be sure to remove any scum, fat or foam from the top of the porridge.

Once the porridge has come to a boil, cover and reduce the heat to Medium-Low. Stir occasionally to prevent the porridge from sticking to the bottom of the pot.

After cooking for 30 minutes, check the chicken to see if it is thoroughly cooked. Cook for a few minutes more if necessary. Then remove the chicken from the pot upright (as shown in the photo ) so that the rice slides right off of the chicken.

Then allow the chicken to cool.

Once the chicken has cooled, shred the chicken and discard the bones. Then set it aside.

While the porridge is simmering, start boiling the duck eggs. Place the duck eggs in a saucepan and add enough water so that the eggs are submerged. Bring the water to a boil, then reduce the heat to simmer for 20 minutes.

Remove the eggs from the pan and run some cold water over them . Then place the eggs in a bowl of cold water to cool .

Once the eggs have cooled, peel them and cut them into wedges.

Add the cooked duck eggs to the porridge in the last few minutes of the cooking process to warm them through.

When you are ready to serve the porridge, place some of the shredded chicken into a bowl then ladle some of the hot porridge over the chicken along with a wedge or two of the duck egg. Then add your garnishes of choice: Vietnamese coriander or chopped cilantro with the chopped green onions, chopped roasted peanuts, fried red onions, ground fresh chili paste.

Lastly add a drizzle of Maggi Seasoning and a sprinkle of black pepper