Recipe: Arroz Caldo

A rice gruel usually with chicken or tripe pieces with patis or salt and slivers of ginger. Garnished with minced green onions.

Arroz Caldo (Tripe or Chicken)
Ingredients:

2 c tripe, cleaned, boiled and cut into cubes or
1 small chicken cut into serving pieces
1 inch ginger, cut into strips
1 head garlic, macerated
1 onion, sliced thinly
2 tbsp. Oil
3 tbsp patis
1 ½ rice
6-8 c water
Green onion leaves for garnish