ARROZ CALDO (CHICKEN RICE PORRIDGE)
Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.
Provided by Yasmin Newman
Categories Soup/Stew Philippines Chicken Rice Ginger Garlic Egg
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low-medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.
- Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.
- Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.
- Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.
CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)
This is a soupy dish that is served mainly for a snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 5
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
- Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 24.6 g, Cholesterol 42.1 mg, Fat 14.9 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 3.2 g, Sodium 1586.1 mg, Sugar 3.5 g
ARROZ CALDO (FILIPINO RICE PORRIDGE WITH CHICKEN AND GINGER)
Make and share this Arroz Caldo (Filipino Rice Porridge With Chicken and Ginger) recipe from Food.com.
Provided by PanNan
Categories Filipino
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium-high heat; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt, chicken, ginger, and 10 cups water and bring to a boil. Reduce heat and simmer until chicken is tender and the meat is falling off the bone, about 1 hour.
- Remove the chicken from the stock and cool slightly. Pull the meat off the bones, discarding the skin and bones. Strain the stock, discarding solids. You should have 9 cups of stock; place it with the rice in a large saucepan over high heat. Bring to a boil, then reduce heat to a simmer and cook until the rice is creamy and overcooked, about 25-30 minutes. Add reserved meat and the fish sauce and stir to combine. Garnish with scallion greens and chile oil.
Nutrition Facts : Calories 694, Fat 38.2, SaturatedFat 10.5, Cholesterol 170.1, Sodium 1570, Carbohydrate 38.5, Fiber 3.1, Sugar 1.1, Protein 46.4
ARROZ CALDO
Arroz Caldong Manok loaded with ginger flavor is hearty, tasty, and the ultimate comfort food. This Filipino rice porridge is delicious as a midday snack or light meal.
Provided by Lalaine Manalo
Categories Main Entree Snack
Time 1h
Number Of Ingredients 17
Steps:
- Trim chicken of unwanted fat, rinse and drain well.
- In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.
- Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.
- Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.
- Add water and bring to a boil, skimming scum that floats on top.
- Add bouillon cubes and stir to dissolve.
- Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.
- Season with salt and pepper to taste.
- Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.
Nutrition Facts : Calories 572 kcal, Carbohydrate 28 g, Protein 34 g, Fat 35 g, SaturatedFat 9 g, Cholesterol 189 mg, Sodium 720 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ARROZ CALDO (FILIPINO CHICKEN PORRIDGE)
Arroz Caldo is a delicious Filipino chicken porridge made by cooking rice in chicken stock until it's thick and creamy. Redolent of ginger, and served with a sunny array of condiments such as Calamansi, boiled eggs, and crisp garlic, this classic comfort food is the perfect way to brighten up a dreary day, while warming you up from the inside out.
Provided by Marc Matsumoto
Categories Brunch Soups & Stews
Time 55m
Number Of Ingredients 13
Steps:
- Remove the skin from the chicken and then mince up the skin.
- Add the chicken skin and oil to a heavy bottomed pot (such as a dutch oven), and fry over medium-low heat until the skin is golden brown and crisp. Transfer to a paper towel-lined plate to drain and set aside.
- Add the minced garlic and fry until the garlic is light brown, and not sizzling any more. Transfer to a paper towel-lined plate to drain and set aside.
- Add the onions and ginger to the pot and fry until the onions have started to become tender (but not browned).
- Add the rice to the pot and fry for about 30 seconds, to coat every grain with oil.
- Add the chicken stock, fish sauce, salt, and white pepper along with the chicken thighs.
- Bring the mixture to a boil and skim off any scum or fat that floats to the top.
- Turn down the heat to maintain a gentle simmer and cook the chicken until it's fall-apart tender (about 30 minutes). Be sure to stir this a few times to keep the rice from burning to the bottom of the pot.
- When the chicken is tender, remove it from the pot, and shred the meat using two forks. Keep the shredded chicken covered until the porridge is done.
- The Arroz Caldo should be starting to get thick at this point, so be sure to stir it more frequently to keep it from burning. When it is your desired consistency, the porridge is done. I usually let cook for another 20-30 minutes. This is a good time to prepare all your condiments.
- When the porridge has thickened to your liking, taste it, and add more salt if needed.
- Return the chicken to the pot and stir it in to reheat.
- Serve the Arroz Caldo garnished with scallions, boiled egg, fried garlic, chicken cracklins, Calamansi, and additional fish sauce.
Nutrition Facts : Calories 406 kcal, Carbohydrate 48 g, Protein 19 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 841 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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5/5 (5)Total Time 45 minsCategory Breakfast, SoupPublished 2019-04-17
- In a large pot over medium heat, saute ginger, onion, and ginger in hot oil over medium heat until aromatic and onions and garlic are tender.
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- Fry onion, ginger, chili and garlic. In a pan on medium heat, heat up 3 tbsp vegetable oil and sauté onions, ginger, and garlic for 5 minutes, until onions appears translucent.
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- In large pot, heat 2 teaspoons of oil. Add ginger and garlic. Cook for 15-30 seconds until fragrant. Add onions, stir to combine. Cook until onions are translucent.
- Add 2 cups rinsed uncooked rice in pot. Add 4 cups chicken broth. Bring to a boil and then lower to a simmer. Let simmer for about 20 minutes, uncovered. Stir pot often to make sure rice does not stick to the bottom of the pan.
- Add cubed potatoes and continue to simmer until potatoes are soft. For thick soup, add 3 ½ cups broth. Add additional broth until desired consistency is achieved.
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- To use the chicken skin for the topping later, remove the skin from the thighs, legs or other chicken parts. Pull off gently with your fingers, making sure to get large skin pieces. Pat these dry with paper towels and set aside.
- Over moderately high heat in a Dutch oven or deep pot, heat the oil. When oil is hot enough, lay the chicken skins flat, with the fat side down into the pot. Use a spatula or flat turner to press on the chicken skins. Brown each side for about 3 to 5 minutes till crispy. Flip the skins over and continue to fry other side. These fry quickly over the medium high heat, so watch them carefully. Transfer the crispy chicken skins to a plate lined with paper towels or parchment paper to drain off oil. Season the skins right away with salt and pepper while draining on towels. Set aside for topping later.
- Use the same Dutch oven or deep pot. Pour off the excess oil and leave only 1 tablespoon of fat in the pot. Add the garlic into the hot oil and fry till brown and crisp for about 2 to 3 minutes. Watch the garlic to make sure it does not burn or this will affect the flavor of your soup broth. Remove the browned garlic from pot and drain on another set of paper towels. Set aside to put together on toppings later.
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