Chicken Arrozcaldo

1 cup of oil to fry garlic

3-4 slices of ginger

1 onion chopped

1 bulb of garlic finely chopped

2-3 stems of spring onion chopped

3 tbsp fish sauce

1 tbsp kosher salt

1 lemon/lime/calamansi

2 lbs chicken legs 

8 cups of water

1 cup of jasmine rice

1/2 cup glutinous rice

1. in a small sauce pan heat the oil and add the garlic, let the garlic fry in medium low heat until brown, remove from oil.
2. scoop 2 tbsp of oil from the fried garlic pan and place in a big casserole, heat the oil and add ginger, onions, chicken, fish sauce and salt. cook until meat turns white
3. add 6 cups of water let it boil, add rice then cook under low heat.
4. stir occasionally and add some more water after every 30 mins (add one cup each time to prevent the mixture from becoming too thick ), cook for two hours or until desired consistency is achieved.
5. place in a bowl add some chopped spring onion ,fried garlic and lemon/lime.