—–YIELD: 8 SERVINGS—– 1 1/2 lb Chicken, cut into serving
-pieces 1 ea Tb vegetable oil
2 ea -3 garlic cloves — minced
1 md Onion — finely sliced
1 t Fresh ginger — finely sliced
1 c Rice grains
5 ea -7 cups water
2 ea Tb fish sauce (patis)
5 ea Stalks green onion — finely
-sliced for garnish Salt and pepper to taste
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. Serves 6 to 8.
