• ARROZ CALDO (Chicken-Rice Soup)
  • 2 tablespoons oil 4 to 6 cloves garlic, peeled and crushed 2 teaspoons peeled and minced ginger root or 2 (1-inch) pieces, lightly crushed 1 medium onion, chopped 2 to 3 tablespoons fish sauce (patis or nam pla) Few threads saffron, optional 1 small chicken, cut up, with giblets 8 cups water 1 (14 1/2-ounce) can clear chicken broth Salt White pepper 3/4 cup rice 1/4 cup finely diced sweet red pepper 1/2 cup finely chopped green onions, green tops only 1 to 2 lemons, cut into small wedges Additional fish sauce, optional Procedure: Heat oil in stockpot over medium heat. Add and saute garlic until golden brown and crisp. Remove garlic with slotted spoon and set aside. Add ginger and onion and saute until tender. Stir in fish sauce, saffron and chicken and saute few minutes. Add water and chicken broth and bring to boil. Season to taste with salt and white pepper. Cover and simmer until chicken is very tender, about 1 hour. (Skim off fat.) Add rice and red pepper and continue simmering, covered, just until rice is tender, about 15 to 20 minutes. Add more hot water if necessary for soupy consistency. Season to taste with salt and white pepper. Serve hot in bowls sprinkled with crisp garlic and green onions as desired. Flavor as desired with lemon wedges and more fish sauce. Makes 6 servings.

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