Quarter chicken and put with water on low flame for 1 hour to make stock. Remove chicken. Put the crushed shells from the eggs used for the omelet in the stock and stir well,on low flame, for a minute. Pass stock through a muslin cloth to clarify. Wash the rice and boil in the stock for ½ hour until done. (must be sticky and thick). Add the soy, garlic, salt, pepper and shredded chicken and simmer for a further 15 Minutes. Decorate with omelet, onions and parsly or coriander. serve hot.