Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

YIELD SERVINGS ================
1 1/2 lb chicken,cut into serving
-pieces
1 tb vegetable oil 3 garlic
-cloves,minced
1 md onion,finely sliced
1 t fresh ginger,finely sliced
1 c rice grains 7 cups water
2 tb fish sauce (patis)
5 stalks green onion,finely
-sliced,For Garnish
1 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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