arroz caldo with chicken

1 cup rice
1 small chicken
1 inch cube ginger
2 segments garlic, chopped fine
1 small onion, chopped
2 tbsps. lard (or vegetable oil)
2 tbsps. patis (fish sauce)
6 cups water
2 stalks green onion

Dress and cut the chicken into convenient pieces, wash and clean well. Pare and slice the ginger thin. Saute the garlic, ginger and onion. Add the chicken and season with 2 tablespoonfuls patis. Cover, allow to simmer a few minutes. Add the rice and water, stirring all ingredients together to avoid sticking to the sides of the pan. Cook over low heat for 20 minutes or until chicken and rice are cooked. Add the chopped green onions before serving.

from Recipes of the Philippines as compiled and edited by Enriqueta David-Perez

note: the best when you're sick! i like to double the rice (i use brown rice) and mix water with equal parts chicken stock for more flavor.
when reheating add more chicken stock.

this lifted my spirits as i was recovering from being sick in the midst of packing for my big move- 2 simultaneous moves, in fact; the first being the move out of my home of 6 years on Central Park North in South Harlem; the second being my first move out of the city, out of the country...to Florence, Italy.

filipino food is my rock.

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