When I was younger my mom always cooked arroz caldo (chicken rice soup) when my siblings and I were sick, and I loved it because it warmed the heart and soul. Well its my turn to carry on the tradition for myself and others because mom is alllll the way in SF. Plus, the Filipino restaurants here in L.A can never compare to a mom's touch.
INGREDIENTS:
6 pieces chicken (drumsticks &/thighs)
2 c rice
1 medium onion
2 ginger knobs
8 cloves garlic (or more)
1 qt chicken stock
patis (fish sauce to your own liking
green onion
fried tofu
salt pepper
lemon
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 sauce 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.
If rice soup becomes too thick, add a little water to thin it a bit.Garnish individual bowl servings with sliced green onions and fried tofu just before servings. I like to add tofu because it's way healthier than chicharon (pork grinds.) Lastly, don't forget to top it off with lemon juice to add some tartness to it.
Ta-dah!
