You know when you get sick and all you need is a bowl of chicken noodle soup? For me, this would be the Filipino version of that. It's filling, nutritious, and easy to make. This dish could simply be done without all the extra garnishes, but I promise you all the extra effort for the garnishes will make it taste so much better!

For Chicken Broth:

2# Chicken Wings, remove skins (save skins for Crispy Chicken Skins)

5C Water

1ea Red Onion, large diced

5ea Garlic Cloves, smashed

2T Ginger, sliced

2ea Bay Leaves

1T Black Peppercorns

Put everything in a pot. Bring to a boil and then turn down to a simmer. Skim off scums by using a spoon or a small fine mesh strainer. Cook for one 1 hour. Remove chicken wings and pull the meat from the bones. Set the chicken wings meat aside and toss the bones. Strain the broth and set aside the broth.

For Garnish:

Hard Boiled Eggs, halved

Crispy Chicken Skins

Crispy Garlic

Scallions, sliced

Black Pepper

Lemon Juice

Hard boil some eggs, cool down, peel, and slice in half. For the crispy chicken skins, render and cook the chicken skins from the wings. Start from a cold pan and then add the chicken skins. Cook on low to medium heat, flipping them around to ensure they cook evenly. Once crispy, lay the chicken skins on a paper towel-lined plate and set aside. For the crispy garlic, use your favorite store-bought brand.

2T Canola Oil

1C Red Onion, small diced

2T Garlic, minced

2T Ginger, minced

2C Shredded Chicken Wings Meat

1/2C White Rice

2T Fish Sauce

4C Chicken Broth

2C Water

Salt

Pepper

Fish Sauce

Use a big pot with a lid. Add the canola oil, red onion, garlic, and ginger. Saute until the onions soften and the garlic and ginger are fragrant. Add the shredded chicken, white rice, and fish sauce. Cook for a minute, then add the chicken broth and water. Let the broth come up to a boil, then turn down the heat to a slow simmer. Cover the pot and mix every 5 minutes. Make sure to scrape the bottom of the pot so the rice won't stick and burn at the bottom. Cook for 15 to 20 minutes or until the rice is fully cooked. Adjust seasoning with salt, pepper, and fish sauce. Add more water if needed to adjust consistency. Garnish with hard-boiled eggs, crispy chicken skins, crispy garlic, scallions, black pepper, and lemon juice.

Here are some items I recommend to use alongside this recipe!

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Cuisinart 11-Piece Cookware Set, Chef's Classic Stainless Steel Collection 77-11G

Epicurean All-In-One Cutting Board with Non-Slip Feet and Juice Groove