Filipino
Arroz caldo
Chicken rice porridge with ginger
A thick ginger rice porridge with chicken, topped with fried garlic, egg and calamansi.
- Serves 6
- Prep 15 min
- Cook 1 h
- Total 1 h 15 min
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Ingredients
13 items · serves 6- 750 g chicken, cut into small serving pieces
- 300 g glutinous rice (malagkit), rinsed
- 1 thumb-sized piece ginger (about 50 g), cut into thin strips
- 1 head garlic, minced and divided
- 1 medium onion, chopped
- 3 tbsp fish sauce (patis)
- 1 chicken stock cube
- 1 tsp safflower (kasubha), for colour (optional)
- 3 tbsp cooking oil
- 6 eggs, hard-boiled and peeled, to serve
- 2 stalks spring onion (dahon ng sibuyas), chopped
- 6 calamansi, halved, to serve
- 1/2 tsp ground black pepper
Contains: fish, egg, chicken · May contain: milk, soy, wheat, celery, MSG (stock cube — check the label). Check product labels: brands differ.
Steps
8 steps- 1Fry half the garlic in the oil until golden, then lift it out and keep it for the topping.
- 2In the same pot, saute the rest of the garlic with the onion and ginger until fragrant.
- 3Add the chicken and cook until lightly browned, then season with the fish sauce.
- 4Add the rice and stir for a couple of minutes so it is coated.
- 5Pour in about two litres of water, add the stock cube and the safflower, and bring to a boil.
- 6Simmer for thirty to forty minutes, stirring often so the rice does not stick, until thick and soft; add water if it gets too thick.
- 7Season with pepper and more fish sauce to taste.
- 8Serve in bowls topped with the fried garlic, spring onion and a halved egg, with calamansi on the side.