Filipino Chicken Porridge (Arroz Caldo)

• 1 tablespoon canola oil, plus more for frying
• one 1-inch piece of ginger root, peeled and finely chopped
• 1 small onion, chopped
• 6 cloves garlic, smashed, peeled, and minced, divided
• 1 to 1 1/2 pounds boneless, skinless chicken thighs, sliced
• 2 tablespoons fish sauce
• 1 cup short grain rice
• 4 cups chicken broth
• Green onions, thinly sliced, as garnish
• Fried garlic flakes, as garnish

1. Heat canola oil in a large pot or Dutch oven over medium heat. Add the ginger, onion, and 3 cloves of garlic and cook until the onion is translucent, about 3 minutes.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the fish sauce and let simmer for a few minutes, then add rice and simmer a few minutes more, stirring often.
4. Add the chicken broth and bring to a boil. Lower heat and let simmer, stirring frequently until the chicken and rice are cooked through, about 25 to 30 minutes.
5. Meanwhile, make fried garlic flakes: Heat a few tablespoons of canola oil in a skillet over medium-high heat. Add the remaining 3 cloves of minced garlic and fry until a deep golden brown. Transfer the flakes to a paper towel and set aside.
6. Serve arroz caldo with fried garlic flakes and green onions sprinkled on top.

canola oil, ginger root, onion, garlic, chicken, fish sauce, short grain rice, chicken broth, green onions, garlic

Taken from food52.com/recipes/23937-filipino-chicken-porridge-arroz-caldo (may not work)