Arroz Caldo

• Add canola oil to a large pot over medium heat.
• To the hot oil add onions, garlic and ginger. Sauté until soft and aromatic.
• Add the chicken to the pot. Cook until light brown making sure to stir occasionally.
• Add fish sauce and stir to incorporate into the the ingredients.
• Add rice and cook until browned making sure to stir often.
• Add water and as it comes to a boil skim the scum that rises to the surface of the water.
• Stir in Better than Bouillon chicken base.
• Cover and lower heat to medium low. Allow to simmer while stirring regularly. The dish will be ready when the rice is soft and the consistency of the porridge is similar to a risotto.
• Season with salt and pepper to taste.
• Serve in bowls and, if desired, garnish with boiled eggs, green onions, lemon, fish sauce, and fried garlic.

Fried Garlic (for Garnish)

• While the arroz caldo is cooking, prepare the garlic for garnish.
• Add the oil to a small pan over medium low heat.
• Add the minced garlic and cook until golden brown.
• Remove from the pan using a spoon and drain on a paper towel.