Posts published in “Recipes”

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Ingredients:

• For the Porridge:
  • 1 cup glutinous rice (or jasmine rice)
  • 6-8 cups chicken broth
  • 1 lb chicken thighs or drumsticks (bone-in for more flavor)
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 thumb-sized piece of ginger, julienned
  • 2 tbsp fish sauce
  • 1 tsp ground turmeric (optional, for color)
  • 1 tbsp vegetable oil
  • Salt and pepper to taste
• For Garnish:
  • Hard-boiled eggs, halved
  • Chopped green onions
  • Fried garlic
  • Lemon or calamansi wedges
  • Patis (fish sauce) for additional seasoning

Instructions:

1. Prepare the Ingredients:
   • Rinse the rice under cold water until the water runs clear. Drain and set aside.
   • Clean and cut the chicken into serving pieces, if necessary.
2. Cook the Chicken:
   • In a large pot, heat the vegetable oil over medium heat.
   • Add the minced garlic and cook until fragrant and slightly browned.
   • Add the julienned ginger and chopped onions. Sauté until the onions are translucent.
   • Add the chicken pieces and cook until they are lightly browned on all sides.
   • Stir in the fish sauce and ground turmeric (if using).
3. Cook the Rice:
   • Add the rinsed rice to the pot and stir to coat the rice with the oil and aromatics.
   • Pour in 6 cups of chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer.
4. Simmer:
   • Continue to simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pot. Cook until the rice is tender and the porridge has thickened to your desired consistency, about 30-40 minutes. Add more broth if necessary to achieve your preferred thickness.
   • Season with salt and pepper to taste.
5. Serve:
   • Ladle the arroz caldo into bowls.
   • Top with halved hard-boiled eggs, chopped green onions, fried garlic, and a wedge of [wprm-recipe-jump]lemon or calamansi.
   • Serve with additional fish sauce on the side for extra seasoning.