One bowl of this hearty Filipino rice and chicken soup feels like a hug from the inside.
4 chicken pieces (legs and thighs)
1 medium onion, chopped
1 knob of ginger, peeled and sliced
1 head of garlic, minced
2 scallion stalks, chopped
1 cup uncooked rice (glutinous is best)
5-6 cups water
4 eggs, soft boiled
Fish sauce to taste
Lemon wedges to serve
Fresh cilantro to serve
Salt and pepper, to taste
A drizzle of oil
Heat a generous drizzle of oil in a large pot. Saute onion, half of the garlic, and some scallions until fragrant and translucent. Add chicken to brown for a few minutes, and then remove from the pot and set aside. Add uncooked rice and toss well. Toast for a few minutes.
Pour water and add the chicken back into the pot, along with ginger slices. Cover slightly and boil for 1 hour. Occasionally scrape the bottom of the pot to prevent the rice from sticking.
Meanwhile, heat some oil in a pan on medium heat. Add the rest of the garlic and fry until golden brown and crispy.
Once the soup has thickened, remove chicken meat from the bones and shred into small pieces. Stir meat back into the pot. Season with salt and pepper.
Serve with soft boiled egg, lemon wedges, scallions, cilantro, and fish sauce to taste.
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