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Arroz Caldo with Poached Egg
Created by: Howcan Team
Ingredients
- 1 cup of jasmine rice
- 1 lb of chicken thighs, cut into bite-sized pieces
- 1 tablespoon of cooking oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 thumb-sized piece of ginger, julienned
- 8 cups of chicken broth
- 1/2 teaspoon of saffron threads
- Salt and pepper to taste
- 4 eggs
- 2 stalks of green onions, chopped
- 4 calamansi or 2 lemons, cut into wedges
Instructions
- In a large pot, heat 1 tablespoon of cooking oil over medium heat.
- Add the chopped onion, minced garlic, and julienned ginger. Sauté until fragrant.
- Add the chicken pieces and cook until they are no longer pink on the outside.
- Pour in 8 cups of chicken broth and bring to a boil.
- Stir in 1 cup of jasmine rice and saffron threads. Reduce heat to low and let it simmer for 30-40 minutes, stirring occasionally, until the rice is soft and the mixture has thickened to a porridge-like consistency.
- While the Arroz Caldo is simmering, poach the eggs in a separate pot of simmering water for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
- Season the Arroz Caldo with salt and pepper to taste.
- To serve, ladle the Arroz Caldo into bowls, top each with a poached egg, and garnish with chopped green onions. Serve with calamansi or lemon wedges on the side.
- Enjoy your comforting Arroz Caldo with a perfectly poached egg!
Arroz Caldo, a Filipino rice porridge, has a rich history dating back to pre-colonial times. This comforting dish was influenced by Chinese traders and evolved into a beloved Filipino comfort food. The addition of a poached egg on top adds a creamy, luxurious touch to the hearty porridge. Renowned chefs like Margarita Fores in the Philippines have elevated this traditional dish by adding modern twists, making it a staple in upscale Filipino restaurants. The best version of this dish can be found in the bustling streets of Manila, where vendors skillfully poach eggs to perfection, creating a delightful contrast to the savory porridge. The key to a perfect Arroz Caldo lies in the slow-cooked, flavorful broth and the creamy, just-set poached egg.
60 min
4
350 calories
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