Wednesday, February 17, 2010

Arroz Caldo


I love cooking (and of course, EATING) Arroz Caldo!  Arroz caldo (hot rice) is a Spanish-named Filipino dish based on the Chinese congee or rice porridge.  It's one of my favorite stuff to eat during cold nights (or days) or whenever I am sick...

Arroz Caldo Ingredients:
  • rice
  • chicken cut into serving pieces or chicken breast cut into bite-size pieces
  • oil
  • garlic, minced
  • onion, chopped
  • ginger, sliced thinly or minced
  • water
  • chicken bullion
  • spring onions, chopped
  • boiled eggs, halved or whole

  1. Toast minced garlic in a large saucepan and set it aside.
  2. Sauté onions, ginger, and chicken in the oil.
  3. Add the rice and stir for a while.
  4. Add water and chicken bullion and stir to make sure that the ingredients do not stick to the sides of the saucepan.
  5. Simmer in low heat for at least 20 minutes or until the rice is cooked and soft.
  6. Serve in bowls with boiled eggs and topped with spring onions and toasted garlic.
You can add a dash of pepper and some patis (fish sauce) if you want!

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