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Arroz Caldo
Arroz Caldo
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Satisfying chicken and rice porridge with ginger, fish sauce, spring onions, eggs, and glutinous rice.
Ingredients:
  • 0.25 cup vegetable oil, divided
  • 1 tablespoon vegetable oil
  • 3 tablespoons minced garlic
  • 1 cup uncooked glutinous white rice
  • 1 cup uncooked jasmine rice
  • 3 tablespoons chopped red onion
  • 2 tablespoons julienned fresh ginger root
  • 1 pound skinless, boneless chicken breast halves, sliced
  • salt and pepper to taste
  • 6.3333334922791 cups chicken stock
  • 0.25 cup fish sauce
  • 5 hard-cooked eggs, chopped
  • 3 tablespoons chopped green onion
Instructions:
  • In a skillet over medium heat, warm 2 1/2 tablespoons of vegetable oil. Add 1 1/2 tablespoons of garlic and cook until golden brown, approximately 3 minutes.
  • Rinse glutinous rice and jasmine rice in a bowl under running water.
  • In a large saucepan, heat the remaining vegetable oil and sauté red onion, ginger, and garlic until aromatic. Add chicken and brown for 15 minutes. Stir in rice and cook for an additional minute. Season with salt and pepper. Pour in chicken stock, bring to a boil, then reduce heat and simmer for about 5 minutes, stirring occasionally. Add more chicken stock if needed. Remove from heat.
  • Combine the fish sauce, then garnish with eggs, green onion, and the rest of the toasted garlic.

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