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For the homemade stock:
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So you have a couple of options here. You can do as I did and make your own stock, or you can use 6 cups of store bought. It's up to you. If you make your own stock, just go ahead and throw the onion, garlic, celery, carrot, and the chicken parts into a stock pot. Add salt and pepper. Cover with water, bring to a boil, then reduce heat and simmer for about four hours. Skim off any of the foamy garbage that floats to the top during that process.
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The broth will reduce down a bit. Remove pot from heat, remove the chicken pieces, set them aside, and let everything cool. Once cooled, pull the chicken apart, and keep intact any of the wings or drummies. Thigh and breast meat can be pulled off the bone. Strain the broth into a large container, and discard the vegetables and garlic. You only want the broth.
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For the arroz caldo:
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Next, heat the oil in a large pot over medium heat. Once hot add in the onion, garlic, and ginger, and cook for about 7-10 minutes, or until the onions are fully sweated.
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Next, toss in the cooed chicken and give a good stir. Toss in the uncooked rice, and give that a good stir.
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Add in 6 cups of chicken stock, fish sauce, and soy sauce and give that a good stir. Cover, and simmer for about 35 minutes, or until the rice is softened.
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Make the fried garlic by adding the garlic, and vegetable oil to a skillet. Bring to a medium heat, and cook until the garlic begins to turn a golden color. Once golden, remove it from the heat. You will use a slotted spoon and use the garlic when ready to plate. Reserve the oil in the refrigerator as that can be used later in the week for any other recipes.
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When you are ready to serve, ladle some soup into your bowl, top with the fried garlic, chives, and drizzle with chili oil.
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The result is a delicious and ever so comforting bowl of arroz caldo. You get the softness of the rice that is balanced with the chicken, and those crunchy bits of garlic. Need I say more? Whether you call this arroz caldo or soft chicken and rice, make it. It's amazing.
