Chicken Arroz Caldochicken ----YIELD: 8 SERVINGS---- 1 1/2 lb 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 each tb fish sauce (patis) 5 each stalks green onion; finely sliced for garnish 1 salt and pepper to taste 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. |
