Chicken, lettuce and rice soup

Combine about four cups of chicken broth and about a cup of cooked rice and put on a burner.

Stock, made days earlier from the carcass: cover chicken bones (roasted or raw) in a pot with water by about an inch, add whatever aromatics are on hand (onion, carrot, celery, bay leaf, black peppercorns, parsley and thyme stems), bring to a simmer and leave about an hour; no need to skim.

Add three slices of ginger and the diced rotisserie chicken; chop the romaine.

Season with a dash of ground white pepper, a reasonable amount of salt and a dash of fish sauce; taste.

Add the lettuce and push it down; bring to a boil and cook just until the lettuce wilts. Optionally fish out the ginger.

Serve in bowls with lots of scallions and cilantro; more rice and longer cooking take it toward a congee.