Title: Chicken Arroz Caldo (Chicken Rice Soup)
Categories: Soup Chicken Grain Filipino
Yield: 6 Servings
| YIELD: 8 SERVINGS |
| 1 1/2 | lb | Chicken, cut into serving pieces |
| 1 | | Tb vegetable oil |
| 2 | | -3 garlic cloves; minced |
| 1 | md | Onion; finely sliced |
| 1 | ts | Fresh ginger; finely sliced |
| 1 | c | Rice grains |
| 5 | | -7 cups water |
| 2 | | Tb fish sauce (patis) |
| 5 | | Stalks green onion; finely sliced for garnish |
| | | 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.