Arroz Caldo (Filipino Rice Porridge With Chicken And Ginger)

1. 1

   Heat oil in a large saucepan over medium-high heat; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt, chicken, ginger, and 10 cups water and bring to a boil. Reduce heat and simmer until chicken is tender and the meat is falling off the bone, about 1 hour.

2. 2

   Remove the chicken from the stock and cool slightly. Pull the meat off the bones, discarding the skin and bones. Strain the stock, discarding solids. You should have 9 cups of stock; place it with the rice in a large saucepan over high heat. Bring to a boil, then reduce heat to a simmer and cook until the rice is creamy and overcooked, about 25-30 minutes. Add reserved meat and the fish sauce and stir to combine. Garnish with scallion greens and chile oil.

* Per serving · 4 servings · Values may vary.

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