Filipino Chicken and Rice Soup

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Chicken (2 chicken breasts would do)
1/2 tsp black pepper
2 tbsp vegetable oil
10 thin slices gingerroot (or 1/2 tsp ginger)
3 cloves garlic, minced
3 whole cloves
2 hot peppers, finely chopped or a pinch of hot pepper flakes
1 onion, chopped
1 bay leaf
1/4 cup fish sauce
1/2 cup rice
2 sweet potatoes, peeled and cut into chunks
4 cups coarsely chopped bok choy or spinach


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 (or chicken stock, and then I would reduce the salt because it can end up being too salty otherwise); 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. Add bok choy; increase heat to medium and boil until tender-crisp, about 3 minutes.

Makes 4 to 6 servings. From Homemakers magazine. 

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