Arroz Caldong Manok loaded with ginger flavor is hearty, tasty, and the ultimate comfort food. This Filipino rice porridge is delicious as a midday snack or light meal. Most of the time this food is served for breakfast in the Philippines.
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Trim chicken of unwanted fat, rinse and drain well.
In a pot over medium heat, heat oil. Add onions, ginger, and garlic. Cook, stirring regularly, until softened and aromatic.
Add chicken and cook, stirring constantly, until lightly browned and juices are rendered. Add fish sauce and continue to cook for around 1 to 2 minutes.
Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.
Add water and bring to a boil, skimming scum that floats on top.
Add bouillon cubes, lower heat, cover, and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.
Season with salt and pepper to taste.
Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side or even top it with chilly sauce.
In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.
To boost flavor and color, stir in a tablespoon or so of kasubha (safflower). If you have access to the more expensive saffron, the better! Add about a pinch of the threads as a little goes a long way.
How do I make Arroz Caldo from scratch?
To make Arroz Caldo from scratch, start by trimming and rinsing a whole chicken. In a pot, heat canola oil and sauté chopped onions, minced garlic, and fresh ginger until aromatic. Add the chicken pieces and cook until lightly browned. Stir in fish sauce, then add uncooked rice and cook for a couple of minutes. Pour in water, bring to a boil, and add bouillon cubes. Lower the heat and simmer until the rice is soft and the porridge thickens. Season with salt and pepper, and serve topped with hardboiled eggs, green onions, and fried garlic.
Is Arroz Caldo suitable for a gluten-free diet?
Yes, Arroz Caldo can be made gluten-free by ensuring that the fish sauce you use is gluten-free. Additionally, the other ingredients like chicken, rice, and spices are naturally gluten-free. Just be cautious with any additional toppings or sauces to maintain the gluten-free status.
What can I substitute for chicken in Arroz Caldo?
If you're looking for a substitute for chicken in Arroz Caldo, you can use tofu for a vegetarian option or shredded pork for a different flavor. For a seafood twist, shrimp can also be a delicious alternative. Just adjust the cooking time accordingly, as seafood cooks faster than chicken.
How should I store leftover Arroz Caldo?
To store leftover Arroz Caldo, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. If you want to keep it longer, consider freezing it in portions. When reheating, add a little water to loosen the consistency, as it may thicken in the fridge.
What are some good side dishes to serve with Arroz Caldo?
Arroz Caldo is often enjoyed on its own, but you can pair it with side dishes like crispy fried tofu, lumpia (Filipino spring rolls), or a simple green salad. For a refreshing touch, serve it with calamansi or lemon wedges and a side of chili sauce for those who like a bit of heat.
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and also a business degree graduate who is hoping to make business with recreated foods. Let's enjoy the food from different cultures of the Philippines.
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