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.

Provided by: Lalaine Manalo

Categories: Main Entree Snack

Time: 60 min

Yield: 6 servings

Number Of Ingredients: 17

Reviews:

Ingredients:

Prep Time

23 mins

Cook Time

0:38 hours

Total Time

2:47 hours

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
Steps:
Trim chicken of unwanted fat, rinse and drain well.
In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.
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.
Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.
Add water and bring to a boil, skimming scum that floats on top.
Add bouillon cubes and stir to dissolve.
Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.
Season with salt and pepper to taste.
Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.
For the Fried Garlic Bits
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.