Chicken arroz caldo

Ingredients

• 1 kilo chicken breast
• 2 liters water
• 6 cloves garlic, peeled, half to be crushed, and the other half to be minced
• 4 large onion, peeled and sliced, divided into 2
• 2 cup long grain rice, washed and drained
• 1 large ginger, peeled and thinly sliced
• 3 tablespoons . fish sauce or patis
• 2 scallions (onion stalk), thinly sliced
• salt
• 6-8 peppercorns
• ground pepper

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Preparation

• Wash chicken breast thoroughly with running water. Put the chicken breast into a medium pot. Add 1 liter water, crushed garlic, sliced onions, peppercorns and salt.
• Bring to a boil and cook the chicken breast, about 20-25 minutes. Remove scum with a big spoon. Remove from heat and allow the chicken to cool. Set aside chicken broth.
• If chicken breasts are cool enough for you to hold it, debone them and discard bones. Remove the chicken skin and slice with knife into small strips.
• Shred the chicken meat with your fingers, according to your desired size, separating each shred from one to another.
• Place the shredded chicken meat and sliced chicken skin on a large shallow bowl. Set aside.
• In a large heavy pot, heat cooking oil and saute garlic, ginger and onions until aromatic. Add the chicken meat and chicken skin. Cook about 2 minutes, stirring often.
• Add 1 liter of water and the chicken broth, bring to a full boil, covered. Add the rice. Cook, stirring often, covered, about 20-30 minutes.
• You may add additional water, depending on you desired consistency. Add scallions and season with fish sauce and pepper. Add salt if needed.
• Serve while hot. You may drizzle a teaspoon of calamansi juice or garnish it with toasted garlic.