Filipino Chicken and Rice Soup

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By: The Homemakers Test Kitchen

In the Philippines, soups with poultry, meat or fish and vegetables are common supper fare. Cooking the whole chicken adds flavour. Cut the thighs in half and the breasts into 2 or 3 pieces for easier serving.

Ingredients

1 chicken, cut into pieces, or 2-1/2 to 3 lb (1.25 to 1.5 kg) chicken pieces

1/2 tsp (2 mL) black pepper

2 tbsp (30 mL) vegetable oil

10 thin slices gingerroot

3 cloves garlic, smashed

3 whole cloves

2 hot peppers

1 onion, chopped

1 bay leaf

1/4 cup (60 mL) fish sauce

1/2 cup (125 mL) rice

2 sweet potatoes, peeled and cut into chunks

4 cups (1 L) coarsely chopped bok choy

Preparation

Sprinkle chicken all over with pepper. In large shallow Dutch oven, heat oil over medium-high heat; add ginger and garlic and sauté for 30 seconds. Add chicken; fry, skin side down, until browned, 5 to 7 minutes. Add cloves, hot peppers, onion and bay leaf; stir-fry for 5 minutes. Add fish sauce; stir-fry for 30 seconds. Add 7 cups (1.75 L ) water; bring to boil. Add rice; reduce heat and simmer, covered, on low heat for 25 minutes.

Add sweet potatoes; simmer, covered, until tender, about 15 minutes. Skim off fat. Add bok choy; increase heat to medium and boil until tender-crisp, about 3 minutes.

Makes 4 to 6 servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	445
Protein	33 g
Fat (total)	20 g
Sat. Fat	5 g
Carbohydrate	34 g
Fibre	4 g
Cholesterol	108 mg
Sodium	1085 mg
Calcium	10 % RDI
Iron	21 % RDI
Vitamin A	175 % RDI
Vitamin C	47 % RDI
Folate	20 % RDI

Also in this menu:

5 soup suppers

Source

Homemakers Magazine: October 2006

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