1/2 kilo chicken
12 cups water
1/2 cup rice
2 inch pc. ginger, pounded
4 cloves garlic, pounded
1/4 cup onions, chopped
2 tbsp. oil
salt, pepper, vetsin to taste
spring onions, for decor

Boil chicken until tender. Remove bones and shred meat into pieces. Return to soup stock. Add washed rice and simmer until soft. In a skillet saute garlic and ginger until brown. Add into soup stock and continue simmering. Season to taste. Place in individual bowls and sprinkle sliced green onions on top. Serve with patis.