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.
Ingredients
- 1piecewhole chicken (3 to 4 pounds), cut into serving pieces
- 1tbspcanola oil
- 1pieceonion, peeled and chopped
- 3clovegarlic, peeled and minced
- 4tbspfresh ginger, peeled and minced
- 2tbspfish sauce
- 1cupuncooked rice
- 6cupswater
- 2piecebouillon cubes
- salt and pepper to taste
For The Toppings
- 3piecehardboiled eggs, peeled and halved
- 1/4cupfried garlic bits
- 1/4cupgreen onions, chopped
- calamansi or lemon, cut into wedges
- fish sauce
How to make Arroz Caldo
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.
For The Fried Garlic Bits
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.
Tips & Tricks
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.
Recipe by
Eden Glory
(@kurdapyaeiko)
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...