Arroz caldo — Filipino chicken and ginger rice porridge

Người mới

Arroz Caldo — Filipino Chicken Rice Porridge

Name: Arroz Caldo — Filipino Chicken Rice Porridge
Total time: 55 min
Yield: 6
Cuisine: Filipino
Ingredients: 900 g (2 lbs) Chicken, cut into serving pieces; 140 g Jasmine rice; 140 g Glutinous (sweet) rice; 1 L (34 oz) Water; 2 Chicken bouillon cubes; 8 cloves Garlic, chopped; 3 Onions, chopped; 3 thumbs Ginger, julienned; 8 Hard-boiled eggs; 45 g Spring onions, chopped; 1 tbsp Safflower (kasubha); 1 tsp Turmeric powder; 5 tbsp Cooking oil; Fish sauce (patis); Ground black pepper; Calamansi or lime, halved

Thick ginger-and-chicken rice porridge, stained yellow with turmeric and safflower and finished with a small avalanche of toasted garlic, spring onion and a halved boiled egg. Rainy-day food and sickbed food in equal measure.

Nguồn

Công thức của Vanjo Merano · 📱 Influencer · Vanjo Merano — Filipino food writer behind Panlasang Pinoy, the largest Filipino recipe site

Tên của các đầu bếp và nhà sáng tạo chỉ xuất hiện để ghi nguồn. More Recipes Please hoạt động độc lập, không liên kết, không được họ chứng thực hay tài trợ.

Panlasang Pinoy (Vanjo Merano) — Vanjo Merano's published arroz caldo. The name is Spanish for 'rice broth' but the dish itself is a Chinese congee that was adopted into Filipino cooking and then given ginger, fish sauce and a Spanish name — a fair summary of Filipino food in one bowl.

Đầu bếp: Vanjo Merano

Watch it being made · 3 videos

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⏱ 55 phút🍽 6 khẩu phần🔥 516 kcal🇵🇭 Philippines

Không glutenKhông sữa

Các bước

Heat the oil in a heavy pot over LOW heat and fry the chopped garlic slowly until it is golden. Scoop it out and drain it — this is your topping.
💡 Low heat, and take it out while it is still light gold — garlic keeps browning off the heat and goes bitter the moment it turns dark. Leave the oil in the pot; it is now garlic oil.
In the same oil, cook the onion until soft, then add the ginger and cook for 1 minute more.
Add the chicken and cook until the outside is no longer pink, then pour in 2 tablespoons of fish sauce.
Add both kinds of rice and stir for 30 seconds so every grain is coated in the fat.
💡 This brief toasting keeps the grains distinct instead of dissolving completely, so the porridge has body rather than being glue.
Pour in the water, bring it to a boil, drop in the bouillon cubes, then turn the heat to its lowest setting and simmer for at least 35 minutes, stirring now and then.
Stir in the turmeric and safflower. Season with black pepper and more fish sauce to taste.
💡 Stir along the bottom every few minutes throughout the simmer. Rice porridge catches and scorches easily, and once it does the burnt taste runs through the whole pot.
Ladle into bowls and top each with halved boiled eggs, the toasted garlic and plenty of spring onion. Serve with calamansi and a dish of fish sauce.

💡 Mẹo

It thickens a lot as it cools and even more overnight. Loosen leftovers with hot water or stock in the pan — never in the microwave, where the edges scorch before the middle moves.
Plain lugaw is the same porridge without the chicken and turmeric; goto is the version made with beef tripe. All three share this method exactly.
Toast a double batch of garlic. It keeps in a jar for a week and improves fried rice, noodles and soup — Filipino kitchens treat it as a staple condiment.