Chicken arroz caldo (chicken rice soup)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken, cut into serving pieces |
| 1 | each | Tb vegetable oil 3 garlic cloves; minced |
| 1 | medium | Onion; finely sliced |
| 1 | teaspoon | Fresh ginger; finely sliced |
| 1 | cup | Rice grains 7 cups water |
| 2 | eaches | Tb fish sauce (patis) |
| 5 | eaches | Stalks green onion; finely sliced for garnish |
| Salt and pepper to taste | ||
Directions
YIELD: 8 SERVINGS
In a large non-stick soup pot over medium heat, saute garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Add chicken pieces and fish saue and cook for another 3 minutes. Add rice, water and a little salt and pepper. Cover and simmer in medium low heat for about 40 minutes or until the consistency of a light ceamed soup has been reached. Stir occasionally while cooking.
Correct seasonings to taste. Stir in a small amount of sliced green onions. If rice soup becomes too thick, add a little water to thin it a bit. Garnish individual bowl servings with sliced green onions just before servings. Tips: If you prefer, sprinkle a little lemon juice on the soup servings. This will give a pleasant tartness to the dish. Serves 6 to 8.