July 13, 2016
Soups/Stews, Poultry, Chicken,
Rice, Vegetables, Onions, Pacific Rim, Winter, Stove Top, Gluten-Free, No Eggs, Bone-in Pieces more
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"This is the Filipino equivalent of congee, and is what every mother makes for her children when they are sick. The gingery broth and the silky rice is soothing and delicious! From Kawaling Pinoy."
Trim chicken of unwanted fat, rinse and drain well.
In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until limp and aromatic.
Add chicken and cook, stirring constantly, until lightly browned and have rendered juices.
Add fish sauce and continue to cook for around 1 to 2 minutes.
Add rice and cook, stirring regularly, until rice starts to lightly brown. Add water and bring to a boil, skimming scum that floats to surface.
Add bouillon cubes and stir to dissolve. Lower heat, cover and simmer, stirring occasionally, until the rice has softened and the congee has thickened to desired consistency. Season with salt and pepper to taste.
Ladle into bowls. Top with hard-boiled egg, cut side up - and garnish with green onions and fried garlic bits. Serve hot with calamansi and additional fish sauce on the side.
In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.
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This soup has a completely different taste from anything we've had before. Probably due to the ginger and fish sauce. I was tempted to use just chicken broth instead of the bouillon but the bouillon really added to the flavor. Very yummy.