Chicken Arroz Caldo (Chicken Rice Soup)

The indredients are:
MMMMMYIELD 8 SERVINGS 1 1/2 lb Chicken, cut into serving pieces 1 each Tb vegetable oil 2 each -3 garlic cloves, minced 1 medium Onion, finely sliced 1 tsp Fresh ginger, finely sliced 1 cup Rice grains 5 each -7 cups water 2 each Tb fish sauce (patis) 5 each Stalks green onion, finely sliced for garnish Salt and pepper to taste

The recipe yield is:
6 Servings

Info:
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.

Note:
Soups/Stews; Chicken; Grains/Rice; Phillipines

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