Todays cold weather was calling for Arroz Caldo.
Arroz Caldo (literally translated as warm rice) is a type of congee (or lugaw) that closely resembles the risotto. Though this dish is of Chinese origin, the (new) name was actually given by the Spaniards because of pronounciation issues.
Cambodian’s have their own version, but this Filipino dish is my favorite congee. I added a few ingredients of my own, but still very close to the traditional style… The only difference is the spice ;)
- 1 ½ lbs chicken, cut into serving pieces
- 1 ½ cups uncooked rice
- 4 cups water
- 1 ½ cups chicken broth
- 2 tbsp fish sauce
- 2 tsp garlic
- 1/2 tsp ground black pepper
- 1 cup red onion, minced
- 6 pieces hard boiled eggs
- 1 cup scallions (green onions), minced
- 2 knobs ginger, julienned
- 2 tbsp cayenne
- 2 tbsp Sriracha (optional)
- 1 piece chicken cube (bouillon)
- 1 piece lemon or
- 4 pieces calamansi
- 2 tbsp cooking oil
- In a pot, heat the cooking oil then saute the garlic, onion, and ginger
- Dash-in some ground black pepper
- Add the chicken cube and cook until the cube melts
- Put-in the chicken and cook until outer layer color turns golden brown
- Add the fish sauce and uncooked rice then mix and cook for a few minutes
- Pour-in the water and chicken broth, bring to a boil
- Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
- Put-in the hard boiled eggs
- Add the cayenne and Sriracha for additional color and aroma
- Serve hot with garlic (see below), minced scallions, and lemon.
How to cook the garlic
- Pour the oil in a pan then turn on the stove
- Put-in the garlic immediately (make sure that the oil is not hot enough to fry the garlic)
- Adjust the heat of the stove to “low” and wait until the garlic turns golden brown (or medium brown if desired)
- Drain the oil and place in a bowl with paper towel or tissue
Share and Enjoy!
I’m gonna have to try this. Thanks!