|1 1/2||pounds||chicken||cut into serving pieces|
|1||teaspoon||ginger||fresh, finely sliced*|
|5||each||scallions, spring or green onions||finely sliced for garnish|
|1||x||salt and black pepper||to taste*|
In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown.
Add ginger and onion, stir for a minute.
Add chicken pieces and fish saue and cook for another 3 minutes.
Add rice, water and a little salt and pepper.
Cover and simmer in medium low heat for about 40 minutes or until the consistency of a light ceamed soup has been reached.
Stir occasionally while cooking.
Correct seasonings to taste.
Stir in a small amount of sliced green onions.
If rice soup becomes too thick, add a little water to thin it a bit.
Garnish individual bowl servings with sliced green onions just before servings.
Tips: If you prefer, sprinkle a little lemon juice on the soup servings.
This will give a pleasant tartness to the dish.
First published: 1996-01-27 last updated: 2014-05-06
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