INGREDIENTS:
| 1 pound chicken legs with backs, cut into serving pieces 2 tbsp. oil 1 tbsp. grated fresh ginger root 4 garlic cloves, minced 1 medium onion. sliced 2 tbsp. patis | 2 medium potatoes, pared, each cut into 6 pieces 1/8 tsp. pepper 1 tsp. salt 1/2 cup rice, washed and drained 8 cups water 2 stalks green onions, minced 1 tsp. friend garlic chips |
DIRECTION:
- Wash chicken and drain. In a 3-quart saucepan, heat oil, sprinkle a pinch of salt on the oil, sauté garlic until brown. Add onions and ginger, sauté for 2 minutes more.
- Add chicken, salt, and patis. Sauté until chicken is light brown.
- Add rice, cook for about 30 minutes. Garnish with green onions and friend garlic.
- Remove from heat and garnish with green onions and fried garlic.
Variation: Soup may also be garnished with slices of hard cooked eggs. This soup may be prepared as a one-dish meal by increasing the amount of chicken to 2 pounds, rice to 1 cup, and adding 2 more potatoes, quartered.
Preparation and cooking time: 60 minutes
Serves: 6
