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Heat butter in a big pot on medium heat. Add onions, carrots, and celery. Cook for 4 minutes.
Add chopped garlic and cook for 1 more minute.
Put spices, soy sauce, spicy sauce, chicken, and chicken broth into the pot.
Heat gently until small bubbles appear, do not let it boil. Cover partially and cook for 15-20 minutes until the chicken is fully cooked.
Take out the chicken, shred it using two forks, and discard the bones. Return the shredded chicken to the pot.
In a separate pot, heat 1 ½ cups of chicken broth until it boils.
Mix the rice well, ensuring it is completely covered in liquid. Bring to a boil again, then cover tightly and lower the heat. Cook for 15 minutes.
Turn off the stove and leave the rice covered for 10 minutes.
Taste the soup and add salt if necessary.
Put rice in bowls and pour soup on top. Mix the rice directly into the soup.
Garnish with fresh parsley and serve hot.