Arroz caldo
The Filipino comfort bowl: a gingery chicken and rice porridge topped with crispy garlic, egg and a squeeze of calamansi.
- 55 min10 prep · 45 cook
- EasyDifficulty
- 430 kcalper serving
Ingredients
- Glutinous or jasmine rice200 g
- Bone-in chicken thighs600 g
- Fresh ginger, in matchsticks40 g
- Onion1
- garlic6 cloves
- Fish sauce3 tbsp
- Chicken stock1.5 l
- Ground turmeric½ tsp
- Eggs4
- Spring onions3
- Calamansi or lemons2
- Vegetable oil3 tbsp
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Fry the sliced garlic in the oil until golden and crisp, then lift out for the topping.
- 2
In the same oil, soften the onion and ginger, then add the chicken and fish sauce and brown lightly.
- 3
Stir in the rice for a minute, then add the stock and turmeric.
- 4
Simmer, stirring often, until the rice breaks down into a thick porridge.
- 5
Meanwhile, boil the eggs, then peel and halve them.
- 6
Take out the chicken, shred it and return it to the pot. Season with more fish sauce and pepper.
- 7
Serve topped with the crispy garlic, sliced spring onions, egg and calamansi.
Tips and questions
- It got too thick after resting. What do I do?
- That’s normal. Stir in hot stock or water when reheating until it is creamy again.
- Can I use ordinary rice?
- Yes. Any short-grain or jasmine rice works; glutinous rice just makes it silkier.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
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