Arroz Caldo
Arroz Caldong Manok loaded with ginger flavor is hearty, tasty, and the ultimate comfort food. This Filipino rice porridge is delicious as a midday snack or light meal.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 (3 to 4 pounds) whole chicken, cut into serving pieces
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 tablespoons fresh ginger, peeled and minced
- 2 tablespoons fish sauce
- 1 cup uncooked rice
- 6 cups water
- 2 bouillon cubes
- salt and pepper to taste
- 3 hardboiled eggs, peeled and halved
- 1/4 cup fried garlic bits
- 1/4 cup green onions, chopped
- calamansi or lemon, cut into wedges
- fish sauce
- 1/2 cup canola oil
- 1 head garlic, cut into wedges
Instructions
- 1
Trim chicken of unwanted fat, rinse and drain well.
- 2
In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.
- 3
Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.
- 4
Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.
- 5
Add water and bring to a boil, skimming scum that floats on top.
- 6
Add bouillon cubes and stir to dissolve.
- 7
Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.
- 8
Season with salt and pepper to taste.
- 9
Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.
- 10
For the Fried Garlic Bits
- 11
In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.