Arroz Caldo(Chix-Rice Soup)

• 2 lb. chicken, cut up
• 1/2-inch ginger root, cut into thin strips
• 2 Tbsp. oil
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 2 Tbsp. fish sauce
• 1 tsp. salt
• 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 (optional)

1. Wash chicken and dry with paper towel.
2. In a big 3-quart saucepan, heat oil; saute garlic until browned.
3. Add onion and ginger root and saute for 3 more minutes.
4. Add chicken, salt and fish sauce.
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; garnish with green onions and garlic chips if desired.
10. Prep time: 20 minutes.
11. Cooking Time:
12. 45 minutes.
13. Serves 6.

chicken, ginger root, oil, garlic, onion, fish sauce, salt, pepper, rice, hot water, stalks green onions, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448855 (may not work)