STAR ARROZ CALDO

Ingredients:

1	cup	STAR MARGARINE CLASSIC
1	cup	crushed garlic
1	kg	MAGNOLIA CHICKEN STATION THIGH or THIGH FILLETS
1	tbsp	thinly sliced ginger
1	tbsp	kasubha
1	tbsp	iodized rock salt
1	tsp	pepper
1	cup	glutinous rice (malagkit)
1	cup	dinorado rice
2 (8 cups)	L	water
1	cup	chopped green onions
24	pc	quail eggs, pre-cooked fro 7 minutes in boiling then simmering water
1/2	tsp	patis
6	pc	calamansi

Procedure:

In a saucepan over medium heat, add margarine and garlic. Set aside half of garlic for topping.
Add chicken, ginger, kasubha, salt, pepper, and cook until chicken changes color. Add rice and stir to coat with the margarine.
Add water. Boil then transfer to a rice cooker. Cook for 35 minutes.
Portion into 6 to 8 bowls.
Top with garlic, spring onions, 3 to 4 quail eggs per bowl.
Serve with patis/calamansi on the side.

Makes 6 to 8 servings.

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