Place the game hen and ginger into a 4-quart pot and cover with 5 cups chicken broth, reserving the remaining cup to thin out porridge, if desired. Bring to a boil, and then reduce to a simmer. Skim any foam or impurities from the top. Add the rice, cover, and cook on low for 1 hour; the chicken will become tender and the rice will expand and form a porridge-like consistency. Remove the game hen, cool briefly, and shred the meat. Discard the skin and bones and add the shredded meat back to the pot. Remove the ginger. If a thinner soup is desired, add the additional chicken broth to reach desired consistency. Season with fish sauce and freshly ground black pepper. Serve hot, sprinkled with green onions and cilantro.
Recipe courtesy of Bobby Deen