Rice Chicken Soup
(Arroz Caldo con Pollo)
3 tablespoons vegetable or corn oil
2 tablespoons minced garlic
1/4 cup chopped onion
8 (1/2-inch) slices ginger
1 (2 to 3 1/2 pound) chicken, cut into serving pieces
4 tablespoons patis or 2 tablespoons salt
6 cups water
2 cups uncooked rice
1/4 cup chopped scallion
1/4 teaspoon freshly ground pepper
In a large covered stockpot, heat oil and sauté garlic, onion and ginger. Wait for garlic to brown and onions to become transparent.
Add the chicken and patis or salt. Cover and let simmer for 5 minutes. Chicken will produce its own juices.
Add water and rice. Stirring often to prevent sticking, simmer for 25 minutes over low heat or until chicken and rice are tender.
Add chopped scallion and pepper before serving.