Chicken and rice porridge with garlic

Soak the short grain rice in cold water for at least one hour.

Remove the tip of the chicken's bum and put the whole chicken in a large pot with the garlic.

Add a large quantity of water and boil on high until the chicken is really tender.

After about 40 minutes turn down to medium heat.

Have chopped green onion and two beaten eggs ready.

After about one and a half hours in all, add about a tablespoon of salt; transfer the chicken to a plate.

Skim off any floating fat until the soup is white and milky.

Add the chopped green onion and pour in the beaten eggs; after a few seconds stir carefully.

Serve with the chicken cut into small pieces.