CHICKEN ARROZ CALDO

Ingredients:

1/4	cup	cooking oil
2	tbsp	chopped garlic
1 (50 g)	pc	sliced red onion
2	tbsp	ginger strips
1	kg	MAGNOLIA CHICKEN STATION TINOLA CUT
2	cups	uncooked rice
1/4	cup	fish sauce
2 (8 cups)	L	water
1	tsp	kasubha

TOPPINGS:

1/4	cup	chopped green onions
1/4	cup	fried garlic
5	pc	MAGNOLIA BROWN EGGS, boiled, peeled then sliced

Procedure:

In a casserole, heat oil. Sauté garlic, onion and ginger.
Add chicken and cook until meat turns white.
Add rice and fish sauce. Stir well. Add water. Cover and let simmer over medium heat until rice is fully cooked, stirring occasionally. Adjust seasoning. Let simmer for another 5 minutes. Remove from heat then sprinkle kasubha.
Serve hot and top with chopped spring onions, fried garlic and egg.

Makes 6 to 8 servings.

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