Arroz Caldo Part 2 – Garnishing & Presentation
|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|
|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|
|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.
For more information please visit: http://www.cookingwithpeachy.com/