Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 8 SERVINGS--------------------------
1 1/2 lb Chicken, cut into serving
-pieces
1 ea Tb vegetable oil
2 ea -3 garlic cloves; minced
1 md Onion; finely sliced
1 ts Fresh ginger; finely sliced
1 c Rice grains
5 ea -7 cups water
2 ea Tb fish sauce (patis)
5 ea Stalks green onion; finely
-sliced for garnish
Salt and pepper to taste

In a large non-stick soup pot over medium heat, saute garlic in oil
until lightly brown. Add ginger and onion, stir for a minute. Add
chicken pieces and fish saue and cook for another 3 minutes. Add
rice, water and a little salt and pepper. Cover and simmer in medium
low heat for about 40 minutes or until the consistency of a light
ceamed soup has been reached. Stir occasionally while cooking.
Correct seasonings to taste. Stir in a small amount of sliced green
onions. If rice soup becomes too thick, add a little water to thin it
a bit. Garnish individual bowl servings with sliced green onions
just before servings. Tips: If you prefer, sprinkle a little lemon
juice on the soup servings. This will give a pleasant tartness to the
dish. Serves 6 to 8.

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