Start by cooking the chicken. I got some chicken legs for soup at an Asian market. The drumsticks were cut and the marrow of the bone exposed. If you can't find any like this, ask the butcher to cut some. It's really important to the flavor of the broth.

Add the chicken drumsticks, water, salt, garlic, dried kelp (optional, but adds a lot of flavor) and fish sauce to a heavy kettle. Bring the water to a boil, then reduce the heat and simmer for about 20 minutes.

While it's simmering, heat the oil in a heavy skillet.

Sauté the garlic, ginger and rice until the rice becomes slightly opaque and browned slightly, about 2-3 minutes.

After chicken has simmered about 20 minutes, add the rice mixture to the broth. Simmer another 15 to 20 minutes.

Carefully remove the chicken and set aside to cool. When it is cooled enough to handle, remove all the meat and discard the bones and cartilage. Add the meat back to the broth and simmer gently for about 10 more minutes, or until the rice is slightly over cooked.

Add salt and pepper to taste.

Serve hot with jalapeño, cilantro, scallions and chopped peanuts for garnish.