Today was warm but I made this Philippine’s style Arroz Caldo anyway. Here is my recipe:
2 or 3 scallions or a small onion
1” knob of peeled ginger, grated
2 cloves of garlic, minced
A chicken breast or a couple of bone out chicken thighs, cut into bite sized pieces
1.5 cups rice
1.5 T fish sauce or to taste
1 T soy sauce
5 cups water or chicken stock
optional: an extra garlic clove or two, sliced then and fried until brown and crispy
- In a pan, heat some vegetable oil and sauté scallions, ginger, garlic until fragrant
- Add rice and mix well.
- Add the rest of the ingredients, mix and bring to a boil.
- Lower flame, cover and let simmer for an hour or until rice is porridgey. If you see the liquid getting low, add more water or stock.
- Spoon into soup bowls and top with the fried sliced garlic (optional!)