1 lb chicken (bite size)
1 cup rice (unwashed)
1/4 c malagkit (optional)
2 tbs patis (fish sauce)
6-8 cloves of garlic (crushed)
1 medium onion (chopped)
1 sq inch ginger (sliced thinly)
6 c water
2 tbs cooking oil
2 stalks of green onion (chopped)
1 tsp kasubha (or saffron) for color
In a pan, saute garlic in oil until brown. Remove from oil and set aside. In a medium pot, saute onion, ginger for about 3-4 minutes or until onion is translucent. Add chicken pieces. Stir for about 3 minutes. Cover and simmer for 5 minutes. Add rice and malagkit, stir for about 3 minutes. Add water. Let boil and simmer for about 30 minutes or until chicken and rice is done. Stir occassionally to prevent rice from sticking. Add kasubha and let cook for another 2 minutes. Serve with chopped onion, garlic, calamansi, and patis.
Variations: Chicken can be replaced with chicken innards and stomach (tripe). For some, meat is excluded completely.