Today was warm but I made this Philippine’s style Arroz Caldo anyway. Here is my recipe:

Arroz Caldo
2 or 3 scallions or a small onion1” knob of peeled ginger, grated2 cloves of garlic, mincedA chicken breast or a couple of bone out chicken thighs, cut into bite sized pieces1.5 cups rice1.5 T fish sauce or to taste1 T soy sauce5 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!)

Today was warm but I made this Philippine’s style Arroz Caldo anyway. Here is my recipe:

Arroz Caldo

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!)

— 04/15/2012 with 390 notes

#Chicken Soup  #Arroz Caldo  #Rice 
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