Arroz Caldo with Chicken and Ginger
A comforting Filipino rice porridge made with chicken, ginger, and garlic. Perfect for a chilly morning and safe for shellfish allergies.
Ingredients
- about 450 g Chicken Thighs
- 1 cup Rice
- 6 cups Chicken Broth
- 5.08 cm Ginger
- 4 cloves Garlic
- 1 tbsp Fish Sauce
- 2 large Hard-boiled Eggs
- 2 stalks Green Onions
- 1 Lemon
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a pot, combine chicken thighs, rice, chicken broth, ginger, and garlic. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the rice is cooked through and the chicken is tender.
- 2Remove the chicken from the pot and shred it. Return the shredded chicken to the pot.
- 3Stir in fish sauce. Season with salt to taste.
- 4Serve arroz caldo hot, garnished with sliced hard-boiled eggs, chopped green onions, and a squeeze of lemon juice.
Substitutions
Fish Sauce → Soy Sauce
Flavor alternative for those who dislike fish sauce
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.