Arroz Caldo (Rice Porridge)

Instructions

1. 1Prepare your ingredients: Finely mince the 4 cloves of garlic. Peel and mince the 2 tablespoons of ginger. Finely chop the 1/2 medium onion. Thinly slice the 2 green onions. Cut the about 450 g of chicken into bite-sized pieces. Measure out the 1 cup of rice. Measure out the 6 cups of chicken broth. Measure out the 1 tablespoon of fish sauce. Cut the 1 lemon into wedges.
2. 2In a large, heavy-bottomed pot, heat 1 tablespoon of neutral oil (like vegetable or canola, not listed but assumed for sautéing) over medium heat (176.7°C / 175°C). Add the chopped 1/2 medium onion, minced 4 cloves of garlic, and minced 2 tablespoons of ginger. Cook, stirring frequently, for 2-3 minutes until the onions are softened and everything is fragrant.
3. 3Add the about 450 g of chicken pieces to the pot. Cook, stirring occasionally, for 5-7 minutes until the chicken is lightly browned on all sides. The internal temperature of the chicken should reach 74°C.
4. 4Add the measured 1 cup of rice and the 6 cups of chicken broth to the pot. Stir everything together. Increase the heat to high and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. Stir occasionally to prevent sticking. The rice should be fully cooked and tender, and the chicken should be cooked through. The porridge should have a thick, soupy consistency.
6. 6Carefully remove the cooked chicken pieces from the pot using a slotted spoon and place them on a cutting board. Using two forks, shred the chicken meat into smaller pieces. Return the shredded chicken to the pot.
7. 7Stir the shredded chicken back into the rice porridge. Add the 1 tablespoon of fish sauce and stir to combine. Cook for another 2 minutes to heat the chicken through.
8. 8Ladle the arroz caldo into bowls. Garnish with the sliced 2 green onions and serve immediately with the lemon wedges on the side for squeezing.

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