Chicken Arroz Caldo Chicken Rice Soup

Ingredients

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 tsp 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	Advertisements

Preparation
 
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.

 

 
Servings: 6

 

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