Arroz Caldo (Rice Porridge)

Ingredients

• 1 cup Glutinous Rice (sweet rice)
• 6 cups Chicken Broth
• 1 lb Chicken Thighs
• 2 tablespoons Ginger
• 3 cloves Garlic
• 0.5 medium Onion
• 1 tablespoon Fish Sauce (patis)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 large Hard Boiled Eggs
• 0.25 cup Chopped Scallions
• 2 tablespoons Toasted Garlic
• 4 wedges Lemon Wedges

Instructions

1. 1Measure 1 cup of glutinous rice and rinse it under cool water. Set the rinsed rice aside.
2. 2In a large heavy-bottomed pot, combine the 6 cups of chicken broth, 1 lb of chicken thighs, 2 tablespoons of ginger, 3 cloves of garlic, and 0.5 medium onion. Place the pot over medium-high heat and bring the mixture to a boil.
3. 3Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the chicken is cooked through. The chicken is done when it reaches an internal temperature of 165°F (74°C).
4. 4Carefully remove the 1 lb of chicken thighs from the pot and place them on a clean cutting board. Using two forks, shred the chicken meat into bite-sized pieces. Set the shredded chicken aside.
5. 5Add the rinsed 1 cup of glutinous rice to the pot with the broth. Increase the heat to medium and cook, stirring occasionally, for 15-20 minutes. The porridge is ready when the rice is very soft and the mixture has thickened to your desired consistency. You will see the rice grains have broken down and the liquid has become creamy.
6. 6Stir the shredded chicken back into the pot. Add the 1 tablespoon of fish sauce, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir well to combine everything.
7. 7Serve the Arroz Caldo hot. Garnish each serving with 0.25 cup of chopped scallions, 2 tablespoons of toasted garlic, and 2 large hard-boiled eggs, which have been sliced or quartered. Offer 4 wedges of lemon on the side for squeezing over the porridge.

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