Arroz Caldo(Chicken Rice Soup) - cooking recipe

Ingredients

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

Preparation

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