Arroz Caldo

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

1/4 cup DATU PUTI Patis

SPICES

Add UFC Spices to taste

PREPARATION

1. Make chicken stock: In a pot heat Golden Fiesta Palm Oil. Sauté onions and garlic. Add Chicken and water. Simmer for 45 minutes.
2. Remove chicken from broth. Flake chicken meat, and set aside.
3. In a pan, sauté onion, garlic, and ginger until fragrant. Add chicken flakes and chicken pieces. Season with Datu Puti Patis. Add maglakit rice, stock and kasubha. Simmer until cooked, about 25 minutes. If the rice is not yet cooked, add more chicken stock.
4. Top with sliced egg, garlic and spring onions. Serve with Datu Puti Patis.

Stir Fry Broccoli

INGREDIENTS 200 g broccoli, cut into small pieces 2 tbsp Golden Fiesta Canola Oil 1 tbsp garlic, minced 3 tbsp Datu Puti Oyster Sauce

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INGREDIENTS 250 g bok choy, cut in half 2 tbsp Golden Fiesta Canola Oil 1 tbsp garlic, minced 5 tbsp Datu Puti Oyster Sauce

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Arroz Caldo

CHICKEN STOCK

RICE

TOPPINGS

DIPPING SAUCE

SPICES

PREPARATION

Stir Fry Broccoli

Stir Fry Bok Choy

Pancit Bihon

Other Recipes

Seafood Hotpot

Easy Char Sui Pork

Chinese Style Fried Chicken

8 Treasures Chicken

Stir Fry Broccoli

Stir Fry Bok Choy

Salt And Pepper Shrimp

Meaty Egg And Veggie Fried Rice

Lo Hei Salad

Lions Head Meatball

Lechon Macau

Callos by NOM

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