- 2 tbsp cooking oil
- 1 large onion, finely chopped
- 2 tbsp grated ginger
- 400 g chicken, bone-in, cut into serving pieces
- 2 cups cooked brown rice or white rice
- 4 cups chicken broth, unsalted
- Salt (optional) and pepper to taste
- ½ tsp toasted garlic, finely chopped
- 1 hard-boiled egg, sliced
- 1 tsp green onions, chopped (optional)
- 1 pc calamansi, use the juice
Nutrients
- Calories: 269 kcal
- Protein: 14.5 g
- Potassium: 155 mg
- Sodium: 63 mg
- Phosphorus: 181.3 mg
- Heat oil in a large pot over medium heat.
- Sauté onions and ginger until fragrant.
- Add chicken pieces and cook until lightly browned.
- Add rice and chicken broth. Bring to a boil.
- Lower the heat and simmer until the rice is soft and the soup thickens.
- Season with salt and pepper if desired.
- Serve hot, garnished with toasted garlic, egg slices, green onions, and a squeeze of calamansi juice.
