Arroz caldo is the Filipino “chicken soup” which supposedly makes people feel better when they are ill. It may be because of the ginger’s medicinal qualities and simply because it is easy to eat. It gives you the right amount of nutrition with less effort.
This dish can be eaten for breakfast, as a snack or even during late nights when you have had too much to drink. There is another version called goto, but that dish uses ox tripe instead of chicken.
1/2 kilo chicken (thigh, leg or wing parts)
1 whole garlic, crushed
1 medium sized onion, finely diced
1 knob of ginger (2 inches), sliced into thin strips
1/2 cup of long grain rice (preferably jasmine rice)
1/2 cup of glutinous rice (sticky rice)
10 cups of water
3 tablespoons cooking oil
Thai or Filipino fish sauce (patis)
4 pieces key lime (calamansi)
4 hard boiled eggs, peeled and sliced
2-3 tablespoons chopped shallots
3 tablespoons toasted garlic
Salt and pepper to taste
In a Dutch oven or heavy pot, heat the oil under medium low heat. Sauté the garlic, onions and ginger for 3-5 minutes or until the onions become translucent. Add the chicken. Pour in 5 tablespoons of fish sauce. Cover the pot for another 5 minutes to let the chicken absorb the flavors. Turn the chicken occasionally every 3-5 minutes until the chicken is lightly browned and the fish sauce has evaporated completely.
Lower the heat and stir in the glutinous rice. Once the rice is coated in oil, add 4 cup of water. Let it boil for 5-10 minutes. Add the regular rice and stir well. Make sure that the rice or chicken does not stick to the bottom of the pot. Pour in the remaining water. Let it boil, but stir occasionally. Allow it to simmer for 15-30 minutes until the rice is cooked and you have reached desired consistency. Put more water if needed. Add key lime juice and mix well. Season it with fish sauce and pepper.
Garnish with egg slices, toasted garlic and shallots. Serve warm in separate bowls.
Photo Courtesy Of: VirtualErn