Arroz Caldo (Filipino Rice Porridge) with Chicken

Instructions

1. 1Prepare your aromatics: Peel and finely mince the 4 cloves of garlic. Peel and cut the 5.08 cm of ginger into very thin matchsticks. Peel and finely chop the 1 small onion.
2. 2In a large heavy-bottomed pot (at least 6-quart capacity), heat 2 tablespoons of neutral oil over medium heat (177°C / 175°C). Add the minced garlic, ginger matchsticks, and chopped onion. Cook, stirring constantly, for 2-3 minutes until they are fragrant and the onion is softened but not browned.
3. 3Add the about 450 g of chicken thighs to the pot. Cook, stirring occasionally, for 5-7 minutes until the chicken is lightly browned on all sides.
4. 4Pour in the 8 cups of chicken broth. Increase the heat to high and bring the broth to a rolling boil.
5. 5Add the 1 cup of glutinous rice (malagkit), 1 tablespoon of fish sauce (patis), 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper to the pot. Stir everything together.
6. 6Once the broth returns to a boil, 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 fully cooked and tender, and the chicken is cooked through (internal temperature of 74°C / 74°C).
7. 7Carefully remove the about 450 g of chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
8. 8Ladle the hot Arroz Caldo into serving bowls. Garnish each bowl with 2 tablespoons of chopped green onions, 2 sliced hard-boiled eggs, and 2 tablespoons of fried garlic.

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