Ingredients
Arroz Caldo
4 chicken thighs
1 onion(chopped)
3 scallions(chopped)
6 cloves garlic(half minced half sliced)
2 inch knob ginger(minced)
2 tbsp neutral oil
1 cup glutinous rice
5 cups chicken stock
Salt to taste
Pepper to taste
2 tbsp fish sauce
scallions(garnish)
Julienned ginger(garnish)
Lemon or calamansi(garnish)
Boiled Egg(garnish)
Garlic chips
6 cloves garlic
4 tbsp oil
Tools
pot
pan
Directions
Arroz Caldo
Step 1
Heat 2 tbsp of neutral oil on medium heat and brown the chicken thighs for a couple minutes on each side.
neutral oil
4 chicken thighs
pot
Step 2
Remove chicken and sauté onion, white portion of scallions, 6 cloves minced garlic, and ginger.
1 onion(chopped)
3 scallions(chopped)
6 cloves garlic(half minced half sliced)
2 inch knob ginger(minced)
Step 3
Once translucent, fry glutinous rice for a couple of minutes.
1 cup glutinous rice
Step 4
Add chicken stock and chicken and bring to a boil.
5 cups chicken stock
Step 5
Simmer on medium low heat for 45 minutes or until thick and rice is fully cooked(make sure to stir every 10 minutes so the bottom doesn’t stick).
Step 6
Season with salt, pepper, and fish sauce.
Salt to taste
Pepper to taste
2 tbsp fish sauce
Step 7
Garnish bowl with green portion of scallions, ginger, garlic chips, a boiled egg, and lemon.
scallions(garnish)
Julienned ginger(garnish)
Lemon or calamansi(garnish)
Boiled Egg(garnish)
Garlic chips
Step 1
Fry 6 sliced garlic cloves in 4 tbsp of neutral oil.
6 cloves garlic
4 tbsp oil
pan
Step 2
Once slightly browned on medium heat and set aside.
