As easy to make as it is flavorful! You would surely want more with every spoonful! Its Spanish name means rice soup or porridge. But this is far more tasty than just plain boiled rice or pospas. Arroz caldo is made heartier with the addition of chicken, sautéed in flavorful and aromatic ginger, onions and garlic and seasoned with fish sauce. Garnish with chopped spring onions, fried garlic, and a boiled egg to elevate this into a meal.
- 2 cups sweet sticky rice, mochiko
- 1 whole chicken, 8-pc cut
- 2 1/2 qts water (enough to cover chicken)
- 2 tbsp vegetable oil
- 14 cup ginger, minced
- 2 tbsp garlic, minced
- 1/4 cup onion, diced
- 1/4 cup PAMANA fish sauce
- 1 tbsp scallions, sliced
- 6–8 garlic chips
- 1 lemon wedge
- Soak the rice for at least 12 hours to soften it before cooking.
- Put the chicken in a deep pot and add in water, onions, garlic and ginger. Cover the pot and bring to a boil. Once boiling, reduce the heat and let it simmer until the broth is infused with all the flavors, about 1–2 hours.
- Remove the chicken and set aside the broth. Pull meat if desired for garnish, or leave on the bone.
- In another pot, add oil and set to medium heat. Cook the onions, ginger and garlic until all the flavors come out and meld together.
- Season with salt and pepper as you cook.
- Add in the rice that you soaked overnight.
- Add enough of the broth to cover and bring to a boil. Turn heat to low and leave it to simmer. Continue to add broth, as needed, and cook until the rice is tender and the desired consistency is achieved. (Thicker porridge or soupy consistency.)
- Season with fish sauce and stir until well blended.
- Pour arroz caldo into a bowl and garnish with pulled chicken meat, scallions and crispy garlic. You may also choose to serve the chicken still on the bone, depending on your preference.
- Squeeze some lemon and enjoy!