Filipino Chicken and Rice Soup
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.
Ingredients
- 1 chicken, cut into pieces, or 2-1/2 to 3 lb (1.25 to 1.5 kg) chicken pieces
- 1/2 tsp (2 mL) black pepper
- 2 tbsp (30 mL) vegetable oil
- 10 thin slices gingerroot
- 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 into chunks
- 4 cups (1 L) coarsely chopped bok choy
Preparation
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 boil. Add rice; reduce heat and simmer, covered, on low heat for 25 minutes.
Add sweet potatoes; simmer, covered, until tender, about 15 minutes. Skim off fat. Add bok choy; increase heat to medium and boil until tender-crisp, about 3 minutes.
Makes 4 to 6 servings.
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