Arroz Caldo
Servings: 8 servings
Equipment
- 1 Large pot
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 6 cloves garlic minced
- 3 tablespoons fresh or bottled ginger (not powder)
- 1/2 tablespoon turmeric powder
- 3 tablespoons fish sauce (can use vegan, see notes)
- 1 cup glutinous rice
- 1 cup white jasmine rice
- 8 cups chicken broth (can sub in up to 4 cups of vegetable broth if desired)
- salt to taste
- 1 grilled chicken breast (see notes regarding amount)
Toppings
- soft boiled eggs
- scallions chopped
- flash fried shallots
- chili onion crisp
- fresh lemon or calamansi sliced in half
Instructions
- Heat olive oil over medium heat. Once shimmering, add the onion and stir. Let cook for 1 minute. Add ginger and garlic, stir and let cook for 4 minutes. Stirring occasionally. Add turmeric powder.
- Add fish sauce. Stir and cook down 1 minute.
- Pour in the two rices and stir to coat with the fish sauce mixture.
- Add chicken broth (and vegetable broth if using). Stir to mix. Bring to a boil. This can take a few minutes but don't walk away. Stir frequently to keep the rice from sticking to the bottom of the pan.
- Once it reaches a boil, turn down to medium low heat and stir frequently for 15 minutes.
- While the rice is cooking, soft boil a few eggs but only the amount youre eating immediately. Soft boil eggs to order for any reheated leftovers.
- Julienne or cube the chicken breast in small pieces (however much you want, for one serving I like about ⅓ to ½ a cup) and place in the bottom of the serving bowls.
- Once the rice has reached a porridge like texture, or your preference (some people like it soupier, some like it drier), remove from heat. Salt to taste.
- Place about ¾ to 1 cup of the rice mixture over the cubed chicken breast.
- Top with scallions, fried shallots, chili onion crisp, the soft boiled egg sliced in two halves, a squeeze of lemon or calamansi juice, and any additional salt.