Substances:
- 1 1/2 kilos chicken, scale back into serving pieces and sprinkled with a pinch of salt& 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 medium onion, minced
- 2 thumb sized ginger, julienned
- 1 portion rooster dice
- 2 cups uncooked rice (I spend 1 cup jasmine rice and 1 cup glutinous
- 8 cups water
- 3 tablespoons fish sauce
- 1 tablespoon safflower
- 5 stalks green onion, finely sliced for garnish
- 4 tablespoons fried garlic for garnish
- 4 pieces arduous boiled eggs or a dozen arduous boiled quail eggs, peeled (My daughters love Salt and pepper to taste 2 pieces pcs Lemon or 4- 6 (optional)
- Salt and pepper to fashion
- 2 pieces pcs Lemon or 4- 6 calamansi (optional)
Directions:
1In a good sized soup pot over medium heat, saute garlic in olive oil till light brown.
2Add ginger and onion, and sauté for a minute.
3Add chicken dice and stir till it melts.
4Add rooster and plug-fry till each aspect flip light brown.
5Add fish sauce and simmer for one other minute.
6Add rice and water. Combine nicely. Cover and simmer in medium heat for roughly 40 minutes or till the rice is fully cooked. Stir continuously.
7Put-in the hard boiled eggs
8Add the safflower for extra coloration and aroma.
9Stir in a small amount of sliced green onions. Add salt and pepper if wanted.
10. If rice soup turns too thick, add a little bit of water to thin it. Garnish each bowl serving with sliced green onions and fried garlic before serving.
11Sprinkle some lemon juice on the soup. (optional)