Arroz Caldo - cooking recipe

Ingredients

1 1/2 cups jasmine rice
6 cups water
1 medium onion, sliced thinly
2 tablespoons butter
500 g chicken, sliced into serving portions
4 cups water
1 medium onion, minced
4 garlic cloves, crushed
2 tablespoons ginger, grated
1 medium carrot, sliced into strips (optional)
2/3 cup green beans, sliced thinly (also called baguio beans) (optional)
2 tablespoons fish sauce (or to taste)
1 teaspoon sugar
1/2 teaspoon black pepper
salt and pepper
2 tablespoons cooking oil
Garnish
3 tablespoons roasted onions
1 dozen quail egg, boiled

Preparation

Wash the rice once then drain.
Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
Add the vegetables, cook for 3 minutes.
Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
Garnish and serve.