Ingredients

1 1/2 cups of jasmine rice
1 lb of chicken thighs, bone-in and skin-on
10 cups of chicken broth
1 head of garlic, minced
1 thumb-sized piece of ginger, peeled and minced
1 medium onion, chopped
3 tablespoons of fish sauce
1/2 teaspoon of ground black pepper
3 hard-boiled eggs, peeled and halved
4 stalks of green onions, chopped
2 tablespoons of cooking oil

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Extra Garlic and Ginger Arroz Caldo

Name: Extra Garlic and Ginger Arroz Caldo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Filipino
Ingredients: 1 1/2 cups of jasmine rice; 1 lb of chicken thighs, bone-in and skin-on; 10 cups of chicken broth; 1 head of garlic, minced; 1 thumb-sized piece of ginger, peeled and minced; 1 medium onion, chopped; 3 tablespoons of fish sauce; 1/2 teaspoon of ground black pepper; 3 hard-boiled eggs, peeled and halved; 4 stalks of green onions, chopped; 2 tablespoons of cooking oil

Created by: Howcan Team

Ingredients

1 1/2 cups of jasmine rice
1 lb of chicken thighs, bone-in and skin-on
10 cups of chicken broth
1 head of garlic, minced
1 thumb-sized piece of ginger, peeled and minced
1 medium onion, chopped
3 tablespoons of fish sauce
1/2 teaspoon of ground black pepper
3 hard-boiled eggs, peeled and halved
4 stalks of green onions, chopped
2 tablespoons of cooking oil

Instructions

In a large pot, heat 2 tablespoons of cooking oil over medium heat.
Add the minced garlic and ginger, and sauté until fragrant, about 2 minutes.
Add the chopped onion and continue to sauté until softened, about 3 minutes.
Add the chicken thighs to the pot and brown on all sides, about 5 minutes.
Pour in the chicken broth and bring to a boil.
Stir in the jasmine rice and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally to prevent sticking.
Once the rice is fully cooked and the chicken is tender, remove the chicken thighs from the pot and shred the meat using two forks. Discard the bones and skin.
Return the shredded chicken to the pot and stir in the fish sauce and ground black pepper. Adjust seasoning to taste.
Divide the arroz caldo into serving bowls and top each with a halved hard-boiled egg and a sprinkle of chopped green onions.
Serve hot and enjoy the extra garlic and ginger flavor!

Main Course Soup

Filipino

Arroz Caldo, a Filipino rice porridge, has a rich history dating back to the pre-colonial era. This comforting dish was influenced by Chinese traders who introduced rice and ginger to the Philippines. The addition of extra garlic and ginger adds a bold and aromatic flavor to the traditional recipe. Renowned chefs in the Philippines, such as Margarita Fores, have elevated this dish by incorporating their own unique twists. The best version of Arroz Caldo can be found in the bustling streets of Manila, where vendors skillfully prepare this dish with an abundance of garlic and ginger. To achieve the perfect Arroz Caldo, it's crucial to infuse the broth with ample garlic and ginger, creating a harmonious balance of flavors.

60 min

350 calories

Instructions

In a large pot, heat 2 tablespoons of cooking oil over medium heat.
Add the minced garlic and ginger, and sauté until fragrant, about 2 minutes.
Add the chopped onion and continue to sauté until softened, about 3 minutes.
Add the chicken thighs to the pot and brown on all sides, about 5 minutes.
Pour in the chicken broth and bring to a boil.
Stir in the jasmine rice and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally to prevent sticking.
Once the rice is fully cooked and the chicken is tender, remove the chicken thighs from the pot and shred the meat using two forks. Discard the bones and skin.
Return the shredded chicken to the pot and stir in the fish sauce and ground black pepper. Adjust seasoning to taste.
Divide the arroz caldo into serving bowls and top each with a halved hard-boiled egg and a sprinkle of chopped green onions.
Serve hot and enjoy the extra garlic and ginger flavor!

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