Ingredients
2 pounds of stewing chicken (chopped)
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1 thumb-sized piece of ginger, sliced
2 tbsp. of minced garlic
1 onion, diced
1 c. of malagkit (glutinous rice)
6 cans of chicken broth
1/2 tsp. of chopped fresh parsley
1 tbsp. of cooking oil
4-6 pcs. of kalamansi (native lemon)
Pinch of salt
1 tsp pepper
Preparation
Wash the chicken and remove all visible fat. Place the chicken and in a casserole and cover with water. Add whole garlic, onion, peppercorns, bay leaf and 1 tsp. of salt. Set on the stove over medium heat and bring to a boil. Remove scum as it rises. Lower the heat and simmer for 1-1/2 to 2 hours or until the chicken and gizzards are tender. Remove the chicken and cool. Chop coarsely and set aside. Strain the broth.
Wash the rice and drain well.
Heat the cooking oil in a large heavy casserole. Fry the garlic until toasted. Remove with a slotted spoon and set aside. Add the ginger to oil and fry until golden. Add the onion and continue frying until the onion is transparent. Pour in the drained rice. Cook the rice in oil until the grains start to brown. Pour in the broth, a cup at a time, while stirring. Bring to a boil, lower the heat, cover and simmer until the rice grains start to crumble. Season salt and pepper. Stir in the chopped chicken meat. Bring to a soft boil. Simmer for 5 minutes. Sprinkle with toasted garlic and chopped parsley.
