Arroz Caldo(Chicken Rice Soup)

• 2 lb. chicken, cut up
• 1/2-inch ginger root, cut into thin strips
• 2 Tbsp. oil
• 2 cloves garlic, minced
• 2 Tbsp. patis
• 1 tsp. salt
• 1/2 tsp. m.s.g.
• 1/8 tsp. pepper
• 1/2 c. rice, washed and drained
• 6 c. hot water
• 2 stalks green onions, minced
• 1 tsp. fried garlic chips

1. Wash chicken and dry with paper towel.
2. In a big (3-quart) saucepan, heat oil; saute garlic until brown.
3. Add onions and ginger; saute 3 minutes more.
4. Add chicken, salt, m.s.g. and patis.
5. Saute until chicken is light brown.
6. Add rice; cook, stirring, for 3 to 5 minutes.
7. Add water and bring to a boil. Lower heat and cook, covered, for 30 minutes or until the chicken is tender.
8. Add a dash of pepper to taste.
9. Remove from heat and garnish with green onions and toasted garlic chips, if desired.

chicken, ginger root, oil, garlic, patis, salt, pepper, rice, hot water, stalks green onions, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223732 (may not work)