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Arroz Caldo Part 2 – Garnishing & Presentation

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Sangkaterbang ARROZ CALDO. The authentic preparation.
Ingredients
  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
Directions

# 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

Course: 
Main Dish
Taste: 
Savory
Method: 
Fried
Ingredient: 
Chicken
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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