Follow these steps for perfect results
Chicken
cut up
Ginger root
cut into thin strips
Oil
Garlic
minced
Patis (fish sauce)
Salt
MSG
Pepper
Rice
washed and drained
Hot Water
Green Onions
minced
Fried Garlic Chips
Wash chicken and pat dry with paper towel.
In a large (3-quart) saucepan, heat oil over medium heat.
Saute minced garlic until golden brown.
Add sliced onions and ginger strips; saute for 3 minutes until fragrant.
Add chicken pieces, salt, MSG (if using), and patis (fish sauce).
Saute until the chicken is lightly browned on all sides.
Add washed and drained rice; cook, stirring constantly, for 3 to 5 minutes.
Pour in 6 cups of hot water and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and simmer for 30 minutes, or until the chicken is very tender and the rice has softened.
Taste and add a dash of pepper, if desired.
Remove the saucepan from the heat.
Garnish with minced green onions and toasted garlic chips before serving.
Expert advice for the best results
For a richer flavor, use chicken broth instead of water.
Add a squeeze of lemon or calamansi juice for extra tang.
Adjust the amount of ginger and garlic to your taste preference.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve hot in a bowl, garnished with green onions and toasted garlic.
Serve with a side of hard-boiled eggs.
Offer a small dish of patis (fish sauce) for extra seasoning.
Complements the savory flavors without overpowering.
Discover the story behind this recipe
A popular comfort food in Filipino cuisine, often served during cold weather or when feeling under the weather.
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