Tonight's supper is another nostalgic one for me. There is no doubt, that on the tropical Philippine islands there are "cold" and perfectly breezy days and/or evenings in which a congee-licious dish such as this is beyond palatable. Especially during the typhoon season when the temps drop to the low 70's and high 60's. When the windows are open and every delightful plop-a-dy raindrop can be heard as the orchestrative chorus in the background......Oh, to enjoy such moments of home again. But even in the beautiful fall temps of the Arizona desert this is a delectable savoury satisfaction.
I like dark meat. Fortunately, for me, so do my kids. Great on the budget. Much to our delight, it certainly has more flavor. And when grilling, it has more moisture and unlikely to dry out.
In a regular sized soup pot: as much chicken to your liking, four medium chopped carrots, two stems of celery finely chopped, as much onion and garlic powder to your liking and fill with water to the top [oh, and a couple bay leaves...2-3]. What especially makes this is ginger [fresh or powder]....as much as you like. For me, it's a lavish helping. Let this come to a boil and then simmer/slow cook for an hour. Then add 1 1/2 C of sticky rice which only took about 20 minutes [or so] to cook. It makes for a thick caldo...which is the way we like it. Don't forget to add the fish sauce. As much or as little of it as you like. Oh, so copacetic....mmmm!!!
