Step: 1/12

Place the chicken legs in a large saucepan. Pour in 2l water and bring to the boil. Simmer over a very low heat.

Step: 2/12

Peel and halve 4 onions.

Step: 3/12

Peel the ginger and cut into slices.

Step: 4/12

Add the onions and ginger to the chicken and continue simmering. Skim off the foam from the surface.

Step: 5/12

Add the garlic, mustard seeds, coriander and cloves to the pan and simmer for another 30 minutes. Remove the chicken from the pan and leave to cool.

Step: 6/12

Pull the meat from the bones and remove the skin. Place the bones and leftovers back into the pot, boil again and simmer, covered, for 11/2 hours. Tear or cut the meat into small pieces.

Step: 7/12

Drain the soup into another pan through a sieve lined with a muslin cloth. Bring to boil again, then season with salt, sugar and fish sauce.

Step: 8/12

Peel the remaining onion and cut into fine rings. Place in a bowl of water until ready to serve.

Step: 9/12

Cut the meat into pieces.

Step: 10/12

Divide the rice between bowls.

Step: 11/12

Wash and slice the spring onions.

Step: 12/12

Boil the soup again. Add the spring onions, drained onion, chicken and some coriander to the rice. Pour over the hot soup and serve.