Chicken rice soup

have been sick all week, i've been eating restaurant soups and grocery store carton soups until today - when i actually felt a bit better to make some homemade chicken rice soup.
i got some chicken breast filets, ginger, green onion and some leftover steam rice, i'm good to go.
in a pot of boiling water, add some salt then add chicken. turn the stove down low, enough to keep the water at simmering, chicken will be cooked better at slow heat. skim the broth if needed, take the chicken filets out when they are just cooked, let them rest. turn up the heat to bring the broth to a boil, add rice. again, turn down the heat to low and cook the rice at simmering heat. if starting out with raw rice, it's better to toast the rice until the grains turn slightly golden, then add to the broth. i used cooked rice since i had leftover.

slice or pull chicken filets to bite size. slice ginger to thread sticks. slice green onion into thin slices. my soup was done by the time i finished slicing everything. season with salt, sugar and fresh cracked pepper. if you are not afraid of fish sauce, add a table spoon of fish sauce to the soup. the fish sauce will add a new layer of taste to the soup. add chicken, ginger, and onion to the soup. i plated the chicken and the garnishing in the bowl before ladling the boiling hot soup into the bowl, just for a nicer presentation. drizzle over the soup with a few drops of sesame seed oil and a couple turns of fresh cracked pepper and voila!