Chicken Arroz Caldo(Chicken Rice Soup)

Yields:	4-6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	50 minutes
	Ready In	60 minutes

Ingredients

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, sauté 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.

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Member Review

Mock Hostess Cupcakes

These were fantastic!! I doubled the recipe and used regular sized cup cake tins. I topped the cakes with more of the ganache and raspberries and they made an elegant dessert. Be careful not to overbeat the ganache though, I did and my first batch turned into white chocolate flavored butter!!

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