- 60 ml olive oil
- 1 kg chicken, cut into serving pieces
- 1 head garlic cloves, peeled and crushed
- 100 g ginger, peeled and cut into 1cm slices
- 300 g uncooked rice
- 1¾ - 2 liters (7-8 cups) chicken broth
- 3 tablespoons patis (fish sauce, or to taste
- ¼ cup chopped scallions, to garnish
- 6-8 calamansi (halved)
Procedures:
- In a casserole, heat 2 tablespoons of the olive oil.
- Brown the chicken pieces lightly then remove with a slotted spoon and set aside.
- In the same casserole, sauté half of the garlic until lightly brown.
- Remove the browned garlic from pan and set aside.
- Pour in remaining oil.
- Sauté ginger and remaining garlic.
- Add the rice and stir to coat the grains with the oil.
- Pour in the 1¾ liters (7 cups) of chicken broth.
- Add the chicken and patis.
- Allow to simmer until rice and chicken are fully cooked, about 40 minutes.
- Add more broth (and fish sauce) if necessary.
- The mixture should have a soupy consistency when fully cooked.
- Spoon into individual serving bowls and garnish with the browned garlic and scallions.
- Serve with calamansi.
Via: AsianFreeRecipes
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