Mommy Needs A Minute

This soup is the best for colds, so eat up! This was my favorite meal when I felt very sick, and was the greatest comfort to me at age 7 when I got scarlet fever. I can still remember the scent of ginger, onion, and garlic, and I wish I could capture it in a candle. If you don’t have boneless meat, you can always boil chicken drumstick or thighs in heavily seasoned water until the meat falls off the bone. Cool the meat, debone, and add the meat into the ginger, onion, and garlic as it cooks. Don’t panic if you don’t add enough rice, or if you’ve added too much. You can always add more rice to thicken the soup, or more water to thin it.

To make this recipe, you will need:

• 1 stock pot
• 8 boneless skinless chicken thighs (diced)
• ½ pound of ginger (minced)
• 1 yellow onion (minced)
• 3 heaping tablespoons garlic (minced)
• ¾ cup rice cooked rice, or ½ cup uncooked
• 8 cups water
• chicken bouillon
• lemon (to taste)
• patis (fish sauce, to taste)

Instructions: In your stock pot, add three tablespoons of oil and heat to sauté. Add chicken thighs, ginger, onion, and garlic and fry until chicken is fully cooked through. Mix frequently to avoid burning your veggies. In tagalog, we call frying guisa. Add water and rice to the stock pot and boil until rice is fully cooked through. Add chicken bouillon to taste. Allow to cool slightly and serve with lemon and patis as garnish.

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