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Simply put, arroz caldo is rice cooked in stir-fried chicken and its stock.
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It takes a while to cook this dish since were using uncooked rice.
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First, we make the stock.
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In a large pot bring the chicken and water or stock to a boil along with half of the red onions, garlic, whole peppercorns, 1 teaspoon fish sauce and a dash of salt.
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Scoop out the scum when the water begins to boil.
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Set aside the chicken stock after it boils for about 7 minutes.
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Next, we cook the rice.
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Stir-fry 1/3 of the ginger strips in the oil.
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When they turn golden, set aside for garnish later.
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Using the same pot and oil, toss in the remaining ginger and red onions.
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Stir well until the onions soften.
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Remove the chicken from the stock using a slotted spoon and put the cooked chicken into the pot.
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Season with 1 teaspoon fish sauce.
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When the chicken releases its juices, add the rice.
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Mash the rice against the pan and the chicken.
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This will allow the rice to absorb the chickens flavor.
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Add 1/2 cup of chicken stock as your stir in the rice.
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Do this continuously until you notice the rice beginning to open up or break.
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Pour in the remaining stock and allow the dish to boil over low heat.
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When the rice cooks entirely (use the package instructions for timing guideline), season the dish once more with remaining fish sauce and freshly ground pepper.
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Finally, we serve.
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Cut a thin slice of lemon.
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Put the arroz caldo into the bowl; and garnish it with the lemon, fried ginger strips and green onions.
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I promise the aroma is just as good as its taste.
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Enjoy this dish while it is hot.
