A R R O Z C A L D O

1 cup of rice
3 cups of tap water
1 lb of chicken breast cut into strips
1 medium-sized fresh ginger
1 medium-sized yellow onion
1 bunch of green onions
saffron threads
3 tbsp vegetable oil
3 cloves of fresh garlic minced
1 medium-sized yellow onion, cut lengthwise
salt to taste



1. Sautee chicken strips in fresh garlic, fresh ginger, and
medium-sized yellow onion in a medium-sized
sauce pan or pot .Add 3 cups of water and
bring to a boil.

2. Add 1 cup of rice and boil for 15 minutes until rice is cooked.
3. Add saffron threads and stir.
4. Cut green onion and add to the congee.
5. Serve immediately. Add a few drops of fish sauce or
soy sauce and lemon juice to taste.