Arroz Caldo

On rainy afternoons, this rice porridge-our version of congee-is a much sought-after food, warming our bellies, and feeling as nice and comforting as a hug.

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 60
    minutes + Preparation of chicken stock preparation time

CHICKEN STOCK

  • 2 Tbsp Golden Fiesta Palm Oil

  • 1/2 cup Diced white onions

  • 3 Cloves garlic, crushed

  • 1/2kg Chicken neck, back, wings, bone in

  • 8 cups Water

RICE

  • 2 Tbsp White onions, chopped

  • 3 Cloves garlic, crushed

  • 3 Tbsp Sliced ginger

  • 1/4 kilo Chicken wings and legs

  • 1 Tbsp Datu Puti Patis

  • 1 1/2 cup Malagkit rice

  • 7 cups Stock

  • 1 Tbsp Kasuba

TOPPINGS

  • 1 Egg, hard cooked and sliced

  • 3 Tbsp Fried garlic

  • 3 Tbsp Spring onions, sliced

DIPPING SAUCE

Preparation

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    1Make chicken stock: In a pot heat Golden Fiesta Palm Oil. Saute onions and garlic. Add Chicken and water. Simmer for 45 minutes.

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    2Remove chicken form broth. Flake chicken meat, and set aside.

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    3In a pan, saute onion, garlic, and ginger until fragrant. Add chicken flakes and chicken pieces. Season with Datu Puti Patis. Add maglakit rice, stock and kasuba. Simmer until cooked, about 25 minutes. If the rice is not yet cooked, add more chicken stock.

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    4Top with sliced egg, garlic and spring onions. Serve with Datu Puti Patis.

  • No Image Available

    1Make chicken stock: In a pot heat Golden Fiesta Palm Oil. Saute onions and garlic. Add Chicken and water. Simmer for 45 minutes.

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    2Remove chicken form broth. Flake chicken meat, and set aside.

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    3In a pan, saute onion, garlic, and ginger until fragrant. Add chicken flakes and chicken pieces. Season with Datu Puti Patis. Add maglakit rice, stock and kasuba. Simmer until cooked, about 25 minutes. If the rice is not yet cooked, add more chicken stock.

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    4Top with sliced egg, garlic and spring onions. Serve with Datu Puti Patis.