FILIPINO VERSION OF A CHINESE CONGEE
1lb of chicken wings (or half a chicken cut up into bite size pieces)
1/2 onion chopped 4 cloves of garlic minced
1 inch ginger thinly julienned
1/2 cup of chopped Jasmine rice (available in Asian Grocery stores) (but if not available, you can use regular rice)
6 cups of chicken stock 2 TB of fish sauce (or more for seasoning)
Fresh ground ppepper
12 sprigs of cilantro (a Mexican or Chinese parsley look-alike leaf condiment)
2 finely chopped scallions lemon wedges
Saute the onions and garlic till onions are translucent. Add the ginger.
Add the chicken and fish sauce. Slightly sear the chicken parts on all sides.
Add the rice. Stir, then cover the pot to boil. Reduce heat, and simmer for about 30 minutes.
When cooked, spoon in bowl. Garnish with cilantro and minced scallions. Season with extra ground pepper and a squeeze of lemon juice.
Nothing like a good soup!
*Also makes a good soup to serve when one feels dreary or recuperating from a cold