Vietnamese Chicken Soup With Rice
['2 skinless, boneless chicken thighs', '1 (4x4-inch) piece dried kombu', '1 (2-inch) piece ginger, peeled, crushed', '3 star anise pods', '1 (2-inch) cinnamon stick', '2 whole cloves', '4 cups chicken stock or low-sodium chicken broth', '1 cup glutinous (sticky) rice or sushi rice, rinsed', '1 tablespoon (or more) fish sauce', '1 teaspoon palm or light brown sugar', '1 scallion, thinly sliced', '1 jalapeño, thinly sliced', '1/2 cup cilantro leaves with tender stems', '1/4 cup thinly sliced white onion']
Bring chicken, kombu, ginger, star anise, cinnamon, cloves, stock, and 2 cups water to a simmer in a large pot over medium heat. Reduce heat to maintain a low simmer and cook until chicken is tender. Transfer chicken to a plate.
Strain broth through a fine-mesh sieve into a large bowl; discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18–20 minutes. Shred chicken and return to pot; season soup with more fish sauce.
Divide soup among bowls; top with scallion, jalapeño, cilantro, and onion.
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