Arroz Caldo (Filipino Rice Porridge)

Ingredients

• about 450 g Chicken Thighs
• 1 cup Sweet Rice (Glutinous)
• 8 cups Chicken Broth
• 5.08 cm Ginger
• 4 cloves Garlic
• 1 tbsp Fish Sauce (Nut-Free)
• 2 large Hard-Boiled Eggs
• 2 stalks Green Onions
• 1 tbsp Vegetable Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Sauté Aromatics: Heat vegetable oil in a pot over medium heat. Add minced ginger and garlic and sauté until fragrant.
2. 2Cook Chicken: Add chicken thighs to the pot and cook until lightly browned.
3. 3Add Rice and Broth: Add the sweet rice and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 35-40 minutes, or until the rice is soft and the chicken is cooked through.
4. 4Shred Chicken: Remove the chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the pot.
5. 5Season: Season with fish sauce, salt, and pepper to taste.
6. 6Serve: Serve hot, garnished with sliced hard-boiled eggs and chopped green onions.

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