| Ate Wong's Chicken Arroz Caldo ~ Chicken & Rice Stew some cooked rice- make sure that it's somewhat watery (lugaw) 1 lb. boneless chicken cut into strips 1 clove chopped garlic 1 1/2 tbsp chopped ginger 1 medium-sized chopped onion a pinch of safflower (kasuba) salt and pepper to taste 2 tbsp cooking oil Sauté garlic, ginger and onions. When done, brown chicken. Add a pinch of safflower for color and flavor. Stir. Add the rice. Add salt and pepper to taste. Simmer covered for 20 minutes. The end product should have the consistency of a very thick chicken and rice soup. |
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