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Filipino Chicken and Rice Soup

Fresh Juice
In the Philippines, soups with poultry, meat or fish and vegetables are common supper fare. Cooking the whole chicken adds flavour. Cut the thighs in half and the breasts into 2 or 3 pieces for easier serving.


  • 1 chicken, cut in pieces, or 2-1/2 to 3 lb (1.125 to 1.35 kg) chicken pieces
  • 1/2 tsp  (2 mL)  pepper
  • 2 tbsp  (30 mL)  vegetable oil
  • 10 thin slices fresh ginger
  • 3 cloves garlic, smashed
  • 3 whole cloves
  • 2 hot peppers
  • 1 onion, chopped
  • 1 bay leaf
  • 1/4 cup  (60 mL)  fish sauce
  • 1/2 cup  (125 mL)  rice
  • 2 sweet potatoes, peeled and cut in chunks
  • 4 cups  (1 L)  coarsely chopped bok choy


1. Sprinkle chicken all over with pepper. In large shallow Dutch oven, heat oil over medium-high heat; add ginger and garlic and sauté for 30 seconds. Add chicken; fry skin side down until browned, 5 to 7 minutes. Add cloves, hot peppers, onion and bay leaf; stir-fry for 5 minutes. Add fish sauce; stir-fry for 30 seconds. Add 7 cups/1.75 L water; bring to a boil. Add rice; reduce heat, cover and simmer for 25 minutes.

2. Add potatoes; cover and simmer until tender, about 15 minutes. Skim off fat. Add bok choy; increase heat to medium and boil until tender-crisp, about 3 minutes.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.