Prep 20 mins
Cook 50 mins
(Revised February 2015, measured number of servings.) 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.
- 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)
- 3⁄4 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)
- 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.
- 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.
- 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.
- 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. if you wish, add water or chicken broth when reheating. * If you don't like discovering ginger by biting on it, you can 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.
This is a good soup for breakfast on a rainy day. I like to add cilantro and soy to finish it. If you are making this from scratch it is better to use a stewing hen since it has more flavor. If you are using a younger chicken or leftover roast chicken then chicken broth or stock needs to be added. I prefer stock since it is less salty. For a thinner soup use less rice.
You don't have to be sick to enjoy this soup! The added fish sauce and ginger makes it just a little bit different than run-of-the-mill chicken soup. Thanks for posting! made for Spring 2012 PAC