Arroz Caldo

Mikayla learned to make arroz caldo the other day from Arlene, our helper and really great cook!

1 tablespoons oil
1 onion, diced
2 cloves garlic, crushed
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 1/4 pounds chicken pieces with bone or boneless, skinless chicken meat
1 tablespoon fish sauce
5 1/4 cups water
1 cup glutinous sweet rice
1 cup white rice
salt and pepper to taste
3 green onion, chopped

Directions Heat the oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken; cook until meat is done. Stir the fish sauce into the pot, cover, and cook another 2 minutes. Pour the water into the pot. Add the rice and sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion. Serve with soy sauce