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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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(Revised February 2014, amended proportions.) In my family we call this Filipino sick people chicken & rice soup . It is a classic Filipino dish, but it's mild and easy to eat when you're under the weather, and it really does make you feel better. Ingredients:
2 tablespoons vegetable oil |
1 medium onion, chopped |
1 head garlic, minced (about 8-10 big cloves) |
3 inches fresh ginger, peeled and sliced into coin shapes |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 lbs boneless skinless chicken thighs, cut into 1/2-inch dice |
6 cups chicken broth (1 48-oz package) |
1 cup rice (i prefer short-grain like calrose) |
green onion, sliced thin |
garlic, minced, fried golden brown and crispy |
egg, hard-cooked |
fish sauce |
lemon juice (or kalamansi juice, filipino kumquat) |
Directions:
1. Heat a stockpot or dutch oven over medium heat. Add vegetable oil. Add onions, garlic, and ginger. Season lightly with salt and pepper. (I season lightly especially if it's for a sick person; also, fish sauce will add saltiness later.) Cook, stirring, until fragrant and somewhat translucent. Add chicken. Cook, stirring occasionally, until chicken is no longer pink.
2. Add the chicken broth and bring to a boil. Add rice, and simmer until rice is soft, about 30-40 minutes. Taste and adjust seasoning.
3. Before serving, remove the ginger coins (or leave it in to surprise people). Dish into bowls and garnish each helping with sliced green onions, crisp-fried garlic, and a slice of hard-boiled egg. Season to taste with the salty fish sauce and kalamansi juice. If desired, thin with a little more chicken stock or water.
4. NOTES * This thickens a lot when it cools, and is pretty porridge-y. It depends a lot on how sticky your rice is and how much broth it absorbs. Add water or chicken broth when reheating. * My family does not like discovering ginger by biting on it, so I microplane the peeled ginger until it's incognito. * If fish sauce is unavailable, just add salt and pepper to your individual serving. We use kalamansi (Filipino kumquat) juice, but lemon or lime wedges are an acceptable substitute.
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