Filipino Chicken Arroz Caldo (Chicken Rice Soup)

The Filipino Chicken Arroz Caldo (Chicken Rice Soup) If you prtfrr, sprinkle a little lemon juice on the soup servings. This will give a pleasant tartness to this dish.

Filipino Chicken Arroz Caldo (Chicken Rice Soup)
1-1/2 lbs. chicken, cut into serving pieces
1 tablespoon vegetable oil
2-3 cloves garlic, minced
I medium-sized onion, finely sliced
1 teaspoon finely sliced fresh ginger
1 cup rice grains
5-7 cups water
2 tablespoons fish sauce (patis)
5 stalks green onions, finely sliced for garnish
salt and pepper to taste

Add Egg

In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly browned. Add ginger and onion, stir for a minute.

Add chicken pieces and fish sauce 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 creamed 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 serving. Serves 6-8

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