Five Chicken Thighs sauteed skin side down in pot until skin is crispy. Out of pot and skin removed (chef's treat). Pour off most of the fat.
Large Leek, Yellow Onion, Carrots (6), and Celery Ribs (2) chopped and added to pot. Cooked a little. Add Salt, Thyme, Ginger (2 inch chunk Chopped), Garlic (head Chopped), zest and juice of a Lemon. Add a quart of Chicken Stock and a quart of water. Add Thighs back in. Add 1/4 cup of Koji and a cup of Jasmine Rice. Simmer for 20 minutes. Remove Thighs and put in bowl of cold water. When cool enough to handle, pull meat from bones and add back to soup. Soup's On.
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