Arroz Caldo

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the aromatics: thinly slice the ginger, mince 6 cloves of garlic, and finely chop the yellow onion. Cut the boneless, skinless chicken thighs into 1-inch pieces.

   Ca. 10 min.

   Kokkens note: Ensure all ingredients are prepped before you start cooking to make the process smoother and prevent burning.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat until shimmering.

   Ca. 1 min.

3. 3

   Add the sliced ginger, minced garlic, and chopped onion to the heated oil. Sauté, stirring frequently, until the aromatics are fragrant and softened, about 3-5 minutes.

   Ca. 4 min.

   Kokkens note: Cooking the aromatics slowly helps release their full flavor into the oil, forming a delicious base for the porridge.

4. 4

   Add the chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides, approximately 5-7 minutes.

   Ca. 6 min.

   Kokkens note: Browning the chicken adds depth of flavor and helps seal in the juices.

5. 5

   Stir in the rinsed jasmine rice, fish sauce, salt, and black pepper. Continue to cook for another 2 minutes, stirring occasionally, to toast the rice slightly.

   Ca. 2 min.

   Kokkens note: Rinsing the rice removes excess starch, which helps prevent the porridge from becoming too gummy. Toasting the rice adds a subtle nutty flavor.

6. 6

   Pour in 6 cups of water and bring the mixture to a rolling boil over medium-high heat.

   Ca. 5 min.

7. 7

   Once boiling, reduce the heat to low, cover the pot, and simmer gently for 30-35 minutes, or until the rice is fully cooked and has achieved a thick, porridge-like consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

   Ca. 32 min.

   Kokkens note: If the arroz caldo becomes too thick for your preference, you can add a little more hot water or chicken broth until it reaches your desired consistency.

8. 8

   While the arroz caldo simmers, prepare the crispy garlic garnish: heat a small amount of vegetable oil (about 2-3 tablespoons) in a separate small pan over medium-low heat. Add the thinly sliced 3 cloves of garlic and fry until they turn golden brown and crispy.

   Ca. 5 min.

   Kokkens note: Watch the garlic very carefully as it can burn quickly. Remove it from the heat just as it turns golden, as it will continue to cook slightly from residual heat.

9. 9

   Using a slotted spoon, remove the crispy garlic from the pan and drain it on a paper towel-lined plate to remove excess oil.

   Ca. 1 min.

   Kokkens note: The garlic-infused oil left in the pan can be saved and used for other dishes, adding a delicious flavor.

10. 10

    Taste the arroz caldo and adjust the seasoning with more salt or fish sauce if needed, ensuring a balanced savory flavor.

    Ca. 1 min.

    Kokkens note: Seasoning at the end allows you to fine-tune the flavors after the rice has absorbed the liquids and the chicken has released its essence.

11. 11

    Ladle the hot arroz caldo into individual serving bowls. Garnish generously with the crispy fried garlic, freshly chopped green onion, and serve with optional calamansi wedges and halved boiled eggs.

    Ca. 1 min.

    Kokkens note: The calamansi adds a bright, citrusy tang that cuts through the richness of the porridge, while the boiled egg adds a creamy texture.