chicken arroz caldo
May 5, 2008Ingredients:
| Amount | Ingredient | Preparation | |
|---|---|---|---|
| 1 1/2 | pounds | chicken | cut into serving pieces |
| 1 | tablespoon | vegetable oil | |
| 3 | each | garlic cloves | |
| 1 | medium | onion | finely chopped |
| 1 | teaspoon | ginger | fresh, finely sliced |
| 1 | cup | rice | |
| 35 | cups | water | |
| 2 | tablespoons | fish sauce | |
| 5 | each | scallions, spring or green onions | finely sliced for garnish |
| 1 | x | salt and black pepper | to taste |
Directions:
In a large non-stick soup pot over medium heat, saute garlic in
oil until lightly brown.
Add ginger and onion, stir for a minute.
Add chicken pieces and fish saue 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 ceamed 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 servings.
Tips: If you prefer, sprinkle a little lemon juice on the soup
servings.
This will give a pleasant tartness to the dish.
Mmmmmm Looks good!
Thanks for sharing.
Posted by Ozy at May 7, 2008, 3:46 pm