Food > Recipe Directory > Courses/Meal Type > Soup > Filipino Chicken and Rice Soup
Filipino Chicken and Rice Soup Recipe
Filipino Chicken and Rice Soup
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
| 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:
Source
Homemakers Magazine: October 2006
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