Arroz Caldo with Chicken

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 onion(s), chopped
• 2 garlic cloves, chopped
• 5 cm ginger, fresh, peeled and thinly sliced
• 300 g chicken (breast, wings, thighs – boneless)
• 1 tbsp fish sauce (Asian shop)
• 1 liter chicken broth
• 240 g short grain rice (e.g. sticky rice from an Asian store)
• 2 spring onions, chopped
• 1 lime(s), cut into thin wedges
• 2 eggs, hard-boiled
• 1 tsp fish sauce
• Garlic, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Filipino recipe, often eaten for breakfast

Heat the oil in a large pot, add the onions, garlic, and ginger, and sauté for 5 minutes. Add the chicken and sauté for 1 minute. Add the fish sauce and sauté for another 2 minutes. Add the chicken stock, stir in the dry rice, and bring to a boil. Simmer for 15 minutes, or until the rice is tender, stirring occasionally to prevent it from sticking to the bottom of the pot. Season with salt and pepper. Toppings include: hard-boiled half eggs, roasted garlic, spring onions, lime wedges, and fish sauce.