Arroz Caldo (Filipino Congee)

1. 1

   In a large stock pot on high heat, brown the chicken pieces.

2. 2

   When some fat renders, saute garlic, onions, and ginger.

3. 3

   Add fish sauce and stir mixture until fish sauce almost completely evaporates.

4. 4

   Add rice and saute until most of the fat is absorbed.

5. 5

   Add water or chicken stock.

6. 6

   Bring pot to a boil then lower heat to a simmer.

7. 7

   Simmer until rice grains are a little over al dente. Stir occasionally to make sure rice does not stick to the bottom of the pot.

8. 8

   If mixture is too thick, add more liquid to loosen.

9. 9

   Adjust saltiness with fish sauce.

10. 10

    Serve piping hot in a bowl with a chicken piece, topped with green onions and some deep fried garlic and a dash of freshly ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.