*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews                      Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----YIELD: 8 SERVINGS-----
    1 1/2   lb           Chicken, cut into serving
    1       ea           Tb vegetable oil
    2       ea           -3 garlic cloves -- minced
    1       md           Onion -- finely sliced
    1       t            Fresh ginger -- finely sliced
    1       c            Rice grains
    5       ea           -7 cups water
    2       ea           Tb fish sauce (patis)
    5       ea           Stalks green onion -- finely
                         -sliced for garnish
                         Salt and pepper to taste
   In a large non-stick soup pot over medium heat, saute
   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.  Serves 6 to 8.
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