Arroz Caldo (filipino Congee)


8 chicken thighs, bone in
2 cloves garlic, finely chopped
1 medium red onion, finely chopped
2 knobs of ginger (thumb size) cut into fine strips
2 tablespoons fish sauce
3 cups sticky rice or short grain rice, wash until water runs c
2 quarts chicken stock or water
green onions sliced for garnish


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