Chicken arroz caldo (chicken rice soup)

1. In a large non-stick soup pot over medium heat, saute garlic in oil until lightly brown.
2. Add ginger and onion, stir for a minute.
3. Add chicken pieces and fish saue and cook for another 3 minutes.
4. Add rice, water and a little salt and pepper.
5. Cover and simmer in medium low heat for about 40 minutes or until the consistency of a light ceamed soup has been reached.
6. Stiri occasionally while cooking.
7. Correct seasonings to taste.
8. Stir in a small amount of sliced green onions.
9. If rice soup becomes too thick, add a little water to thin it a bit. Garnishi individual bowl servings with sliced green onions just before servings.
10. Tips: if you prefer, sprinkle a little lemon juice on the soup servings.
11. This will give a pleasant tartness to the dish.