Arroz Caldo literally means warm rice. This Arroz Caldo Recipe is a type of congee that closely resembles risotto. It has been a favorite Filipino snack and is best eaten with tokwat baboy. Although Arroz Caldo is of Chinese origin, the name was actually given by the Spaniards because of pronunciation issues. You might be familiar with lugaw and goto. These congee closely resembles each other, correct? The distinguishing ingredient of arroz caldo is the use of chicken, while goto usually requires the use of tripe, beef, and innards. Lugaw, on the other hand, is as plain as it can get. To make your arroz caldo look and taste better, try topping it with some safflower, toasted garlic, and scallions — squeeze half a lemon and you are done. Arroz Caldo is usually served during breakfast because it is filling. It can give you the energy that you will need until lunch time. I remember seeing several well-lit carts complete with chairs and tables along Edsa (a major road in Manila) serving this arroz caldo with Goto and lugaw. Several tapsilogan and karinderya also carry this in their daily menu.
| 1 1/2 lbs chicken, cut into serving pieces |
| 1 1/2 cups uncooked rice |
| 34 ounces water (about 1 liter) |
| 2 tbsp fish sauces |
| 1 teaspoon garlic |
| 1/2 teaspoon ground black pepper |
| 1 cup onion, minced |
| 4 pieces hard boiled eggs |
| 1 cup scallions (green onions), minced |
| 2 knobs ginger, julienned |
| 3 tbsp safflower(kasubha) |
| 1 piece chicken cube (bouillon) |
| 1 piece lemon or 4 pieces calamansi |
| 2 tbsp cooking oil |
Yield: Number of servings (yield): 6
Cooking Procedure In a pot, heat the cooking oil then saute the garlic, onion, and ginger Dash-in some ground black pepper Add the chicken cube and cook until the cube melts Put-in the chicken and cook until outer layer color turns golden brown Add the fish sauce and uncooked rice then mix and cook for a few minutes Pour-in the water and bring to a boil Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes) Put-in the hard boiled eggs Add the safflower for additional color and aroma Serve hot with garlic, minced scallions, and lemon. Share and Enjoy! Cooking Procedure In a pot, heat the cooking oil then saute the garlic, onion, and ginger Dash-in some ground black pepper Add the chicken cube and cook until the cube melts Put-in the chicken and cook until outer layer color turns golden brown Add the fish sauce and uncooked rice then mix and cook for a few minutes Pour-in the water and bring to a boil Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes) Put-in the hard boiled eggs Add the safflower for additional color and aroma Serve hot with garlic, minced scallions, and lemon. Share and Enjoy! Source: panlasangpinoy.com
© 2012 DVO
