[ELECTRIC KITCHEN]

HECO
Arroz Caldo is flavored with ginger and fish sauce.

Filipino specialties
showcased

"The Electric Kitchen" airing through the first half of June features guest chef Dr. Amelia Jacang of the Filipino Women's League.

"Electric Kitchen" airs at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursdays on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Mondays and 5:30 p.m. Wednesdays on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

Here is one of Jacang's recipes. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

ARROZ CALDO

(Chicken-Rice Soup)
1-1/2 pounds boneless chicken pieces
2 tablespoons salad oil
1 small piece ginger root, slivered
1 small onion, chopped
1 tablespoons patis (clear fish sauce)
1 cup rice, rinsed
3 (14-1/2 ounce) cans chicken broth
2 green onions, chopped
3 cloves garlic, minced and fried
Lime wedges (optional)

Cut chicken into bite-size pieces. In a saucepot, heat oil. Sauté ginger and onion. Add chicken and patis; cook for a few minutes. Add rice and chicken broth; mix well. Bring to a boil; lower heat, cover, and cook for 20 minutes or until rice is cooked.

Garnish with green onions, fried garlic, and lime wedges before serving. Serves 6.

Nutritional information unavailable.

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