Soups
Chicken Arroz Caldo with Ginger
Warm chicken arroz caldo with plenty of ginger, toasted garlic and a creamy rice porridge texture made without dairy.
Prep15 minutes
Cook50 minutes
Serves5–6
LevelEasy
Warm chicken arroz caldo with plenty of ginger, toasted garlic and a creamy rice porridge texture made without dairy.
Ingredients
- 1 1/2 cups glutinous rice or jasmine rice
- 700 g bone-in chicken thighs, cut into serving pieces
- 1 onion, chopped
- 6 cloves garlic, minced
- 2 thumbs ginger, cut into thin strips
- 8 cups chicken stock or water
- 2 tablespoons fish sauce
- 2 tablespoons cooking oil
- 3 hard-boiled eggs, halved
- Spring onions, toasted garlic and calamansi for serving
How to cook it
- Rinse the rice until the water is only slightly cloudy, then drain well.
- Heat oil in a heavy pot. Brown the chicken lightly, then transfer it to a plate.
- Cook onion, garlic and ginger in the same pot until fragrant. Return the chicken and add fish sauce.
- Stir in the rice, then pour in the stock. Bring to a boil while stirring the bottom of the pot.
- Lower the heat and simmer partly covered for 35 to 40 minutes. Stir regularly so the rice does not stick.
- Add hot water as needed until the porridge is loose and creamy. Check that the chicken is cooked through.
- Season gradually, then serve with egg, spring onions, toasted garlic and calamansi.
Kitchen tip: Keep the soup at a gentle simmer after the initial boil. Taste near the end and adjust fish sauce or salt gradually, especially after the broth has reduced.
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