Chicken Arroz Caldo

Arroz is rice; caldo means hot. Despite its Spanish name, this dish is the Filipino version of the Chinese porridge.

· 1/2kg Chicken, cut into serving
· 2 Tb canola oil
· 6 garlic cloves -- minced
· 1 whole onion -- finely sliced
· 1/4 cup ginnger -- finely sliced
· 1c Rice grains
· 1c glutenous rice - soaked overnight
· 7 cups water
· 2 Tb fish sauce (patis)
· 1 chicken stock cube
· 2 stalks lemon grass - pound
· 5 Stalks green onion -- finely sliced for garnish
· 1 Calamansi - sliced into two
· Salt and pepper to taste

In a large non-stick soup pot over medium heat, saute
garlic, ginger and onion in oil. Add lemon grass, 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 30-40 minutes or until the
consistency of a light ceamed soup has been reached.
Stir occasionally while cooking. Correct seasonings
to taste. If rice soup becomes too thick, add a little
water to thin it a bit. Garnish individual bowl
servings with sliced green onions & a slice of calamansi just before
servings.