Arroz Caldo (Filipino Rice Porridge)

Ingredients

• about 450 g Chicken
• 1 cup Rice
• 8 cups Chicken broth
• 5.08 cm Ginger
• 4 cloves Garlic
• 1 medium Onion
• 1 tbsp Fish sauce
• 2 large Hard-boiled eggs
• 2 stalks Green onions
• 1 tbsp Vegetable oil

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

Instructions

1. 1In a large heavy-bottomed pot, heat the 1 tablespoon of vegetable oil over medium heat, which is about 175°C.
2. 2Add the 4 cloves of garlic, 5.08 cm of ginger, and 1 medium onion to the pot. Cook, stirring often, for 2 to 3 minutes until the mixture is fragrant and the onion is softened.
3. 3Add the about 450 g of chicken to the pot and cook, stirring occasionally, for 5 to 7 minutes until the chicken is lightly browned on all sides.
4. 4Add the 1 cup of rice to the pot and stir it around with the chicken and aromatics for 1 minute. This helps toast the rice slightly.
5. 5Pour in the 8 cups of chicken broth and bring the mixture to a rolling boil over medium-high heat.
6. 6Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 30 to 40 minutes. Stir occasionally to prevent sticking. The porridge is ready when the rice is tender and has absorbed most of the liquid, and the chicken is cooked through (internal temperature of 74°C or 74°C).
7. 7Remove the chicken from the pot and place it on a cutting board. Using two forks, shred the about 450 g of chicken into bite-sized pieces. Return the shredded chicken to the pot.
8. 8Stir the 1 tablespoon of fish sauce into the pot. Stir well to combine everything.
9. 9Ladle the Arroz Caldo into bowls. Garnish each serving with 1 of the 2 large hard-boiled eggs, sliced or quartered, and the 2 stalks of green onions, thinly sliced.

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