Arroz Caldo, Congee, Porridge or simply Lugaw is the all-time favorite comfort for almost all Filipinos; this dish is usually served whenever someone has a fever, not feeling well or just because of the cold weather or sometimes we just crave for a hearty hot bowl full of elements that make us feel better.
This dish is perfect by putting toasted garlic, spring onion and squeeze some lemon, lime or calamansi which add to the texture and contrast of flavors. Some love it with hard-boiled eggs or even century egg. The taste is adjusted by adding some fish sauce, it’s everyone’s preference.
Enjoy my simple recipe of Arroz Caldo! A perfect dish for rainy season here in the Philippines!
1 kilo of chicken cut into pieces
1 cup glutinous rice, washed 2 times
5 tablespoon cooking oil
1 medium sized onion, minced
2 medium sized ginger cut into julienne
6 cloves of garlic, minced
6 cloves of garlic, minced (cooked separately for garnish)
6 tablespoon fish sauce
2 liters of hot water
1 teaspoon black pepper
2 tablespoon of rock salt
Sauté the garlic in cooking oil in a saucepan over medium heat until golden brown, set aside. Sauté the onion, ginger and garlic in a. Put the fish sauce and chicken; let it simmer for about 6-7 minutes until the chicken is partially cook. Stir once in a while. Put the washed rice and hot water. Let it boil for about 15-17 minutes until the chicken and rice are fully cook. Add the pepper, salt and other seasoning according to your taste. Ladle the Arroz Caldo in a bowl and put the garlic on top, you can also put some chopped spring onions and egg. This recipe is good for 6-8 servings.