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Arroz Caldo Part 2 – Garnishing & Presentation

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Sangkaterbang ARROZ CALDO. The authentic preparation.
  Chicken 800 Gram
  Glutinous rice 150 Gram
  Basmati rice 150 Gram
  Chicken stock powder 5 Gram (1 Scoop)
  Broth cube 1 (Classic Flavor)
  Finely chopped ginger 4 Tablespoon
  Chopped garlic 2 Tablespoon
  Ground pepper 1⁄2 Teaspoon
  Fish sauce 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Extra virgin olive oil 2 Tablespoon
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Hard boiled eggs 2 (May Use More If Needed)
  Sliced green onion 1⁄2 Cup (8 tbs)
  Ground pepper 1 Pinch
  Chopped garlic 4 Tablespoon
  Gin 3 Teaspoon
  Extra virgin olive oil 4 Teaspoon

# Remove chicken meat from the bones and dice it.
# Heat a large pot with extra virgin olive oil.
# Fry ginger for 1min.
# Add garlic and stir until golden brown.
# Add chicken meat, chicken bones, chicken stock powder, ground pepper, salt, water and simmer for 15min.
# After 15 minutes, remove chicken bones from the pot.
# Wash rice under current tap water and then and add into the pot.
# Add fish sauce, broth cube, add more water if needed and stir constantly over a medium heat until rice is cooked and sauce is thick.
# While rice is simmering, place garlic for the topping in small sized mixing bowl.
# Add salt, gin, extra virgin olive oil and mix well.
# Heat a small frying pan and toast garlic until deep brown.
# Serve rice soup in a serving bowl, garnish with green onions, sliced hard boiled eggs, toasted garlic and ground pepper.
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Recipe Summary

Main Dish
This is the second part of arroz caldo series, where the chef showcases instructions to quickly garnish the rice and chicken platter with garlic, onions and eggs. A very well presented video but it would have been great if the chef could have explained the garnishing in part 1 itself, to demonstrate the complete recipe in one go.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3486 Calories from Fat 1396

% Daily Value*

Total Fat 153 g236.1%

Saturated Fat 33.4 g166.9%

Trans Fat 0 g

Cholesterol 1019.7 mg339.9%

Sodium 5729.9 mg238.7%

Total Carbohydrates 291 g97%

Dietary Fiber 11.3 g45.3%

Sugars 5.7 g

Protein 207 g414.3%

Vitamin A 58% Vitamin C 80%

Calcium 42.3% Iron 83.6%

*Based on a 2000 Calorie diet


Arroz Caldo Part 2 – Garnishing & Presentation Recipe Video