- 1 tbsp oil
- 100 grams onion, sliced
- 2 tsp minced garlic
- 5 inch ginger, crushed and sliced
- 1 kg chicken, cut into parts
- 165 grams (1 cup) rice, uncooked
- 6 cups water or broth
- fish sauce or salt, to taste
- pepper, to taste
- hard boiled eggs
- spring onion, chopped
- fried minced garlic
- fried shallots
- calamansi (lime)
- In a large pot over medium heat, heat the oil and saute the onion, garlic, and ginger until fragrant.
- Add the chicken and cook for about 5 minutes.
- Add the rice and the water. Stir to avoid the rice from sticking to the bottom of the pot.
- Lower the heat and cover the pot.
- Allow to simmer, scraping the bottom of the pot once in a while.
- Cook until the rice starts to break down, about 1 hour. Add more water as necessary. The arroz caldo will thicken considerably.
- Season with fish sauce or salt. Add pepper to taste.
- Serve with the toppings.
- I checked the arroz caldo every so often while it was cooking. The rice tends to stick to the bottom and burn.
- I added some ginger powder before cooking the chicken. You can opt not to and you can even lessen the amount of ginger used in the recipe.
- Method: Boiling
- Cuisine: Filipino
Keywords: arroz caldo