Arroz Caldo (Chicken Rice Porridge)
A warm and comforting Filipino rice porridge, perfect for a rainy day. This soy-free version uses chicken broth and ginger for a flavorful and soothing snack.
Ingredients
- 1 cup Glutinous rice (Malagkit)
- 6 cups Chicken broth
- 1 cup Chicken, cooked and shredded
- 2 tablespoons Ginger, minced
- 2 cloves Garlic, minced
- 1/2 medium Onion, chopped
- 1 tablespoon Fish sauce (Patís)
- 2 large Hard-boiled egg, sliced (for topping)
- 1/4 cup Green onions, chopped (for topping)
- 4 wedges Lemon or calamansi wedges (for serving)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Sauté aromatics: In a pot, sauté garlic, ginger, and onion in a little oil until fragrant.
- 2Add rice and broth: Add glutinous rice and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the rice is soft and the porridge has thickened.
- 3Add chicken: Stir in shredded chicken and fish sauce. Cook for another 5 minutes.
- 4Serve: Ladle the arroz caldo into bowls. Top with sliced hard-boiled egg and green onions. Serve with lemon or calamansi wedges.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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