Arroz Caldo (Filipino Rice Porridge)

Ingredients

• about 450 g Chicken
• 1 cup Rice
• 6 cups Water
• 5.08 cm Ginger
• 4 cloves Garlic
• 1 small Onion
• 2 tbsp Fish sauce (patis)
• 2 Green onions (scallions)
• 2 Hard-boiled eggs (optional)
• 1 tbsp Cooking oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the 1 tablespoon of cooking oil.
2. 2Add the 4 cloves of garlic (minced), 5.08 cm of ginger (peeled and minced), and 1 small onion (chopped). Sauté for 2-3 minutes, stirring constantly, until the mixture is fragrant and the onion is softened.
3. 3Add the about 450 g of chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
4. 4Add the 1 cup of rice to the pot and stir it with the chicken and aromatics for 2 minutes. This helps toast the rice slightly.
5. 5Pour in the 6 cups of water. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. Stir occasionally to prevent sticking. The porridge is ready when the rice is tender and the mixture has thickened to your desired consistency.
6. 6Stir in the 2 tablespoons of fish sauce. Taste and add more fish sauce if needed for saltiness.
7. 7Ladle the Arroz Caldo into serving bowls. Garnish each bowl with chopped 2 green onions (scallions). If using, add 1-2 halved 2 hard-boiled eggs to each bowl.
8. 8Serve the Arroz Caldo hot.

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