You are here

Aarroz Caldo

panlasangpinoy's picture
This lugaw is usually served during breakfast. I remember seeing several well-lit carts complete with chairs and tables along Edsa (a major road in Manila) serving this congee with Goto and lugaw. Several tapsilogan and karinderya also carry this in their daily menu. Arroz Caldo is also one of the favorite food of those who want to sober-up.
Ingredients
  Chicken 1 1⁄2 Pound, chop (into medium size pieces)
  Jasmine rice 1 1⁄2 Cup (24 tbs)
  Water 1 Liter
  Fish sauce 2 Tablespoon
  Garlic 1 Teaspoon, mince
  Ground black pepper 1⁄2 Teaspoon
  Onion 1 Cup (16 tbs), mince
  Hard boiled eggs 4
  Scallions 1 Cup (16 tbs), mince
  Ginger peice 2 Small, julienned
  Safflower 3 Tablespoon
  Chicken bouillon cube 1
  Lemon slice 1 Medium
  Calamansi 4 Small
  Cooking oil 2 Tablespoon
For the fried garlic
  Garlic 1⁄2 Cup (8 tbs), mince
  Cooking oil 1⁄2 Cup (8 tbs) (For deep frying)
Directions

MAKING
1. In a large pot pour cooking oil and sauté the garlic, onion and ginger.
2. Sprinkle ground black pepper and add the chicken cube, cook until the cube is dissolved.
3. Add the chicken pieces and cook until the color changes to golden brown.
4. Add fish sauce and rice mix everything for few minutes.
5. Pour water and bring it to a boil.
6. Lower the heat and simmer for 30-40 minutes or until the rice and chicken is completely cooked, stir occasionally.
7. After 30 minutes add the hard boiled eggs and safflower for additional color and aroma.
8. In another pan pour cooking oil and sauté garlic until browned, once done remove and drain the excess oil on paper towel.

SERVING
9. Serve hot with fried garlic, scallions and lemon slice.

Things You Will Need
Large pot
Frying pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Language: 
filipino
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
Servings: 
4
Subtitle: 
Filipino Chicken Rice

Rate It

Your rating: None
4.38
Average: 4.4 (5 votes)