Arroz Caldo with Gluten-Free Toppings

Instructions

1. 1Prepare your ingredients: mince the 2 tablespoons of ginger, mince the 4 cloves of garlic, and cut the about 450 g of chicken into bite-sized pieces. Slice the 2 stalks of green onions thinly. Have the 1 cup of Jasmine rice, 6 cups of chicken broth, 1 tablespoon of fish sauce, 4 boiled eggs, and 2 tablespoons of gluten-free crispy fried garlic ready.
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 minced 4 cloves of garlic and minced 2 tablespoons of ginger. Sauté for 1-2 minutes until they are fragrant, stirring constantly to prevent burning.
3. 3Add the about 450 g of chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
4. 4Add the 1 cup of Jasmine rice and 6 cups of chicken broth to the pot. Stir everything together. Increase the heat to high and bring the mixture to a rolling boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. Stir occasionally to prevent the rice from sticking to the bottom. The porridge is ready when the rice is fully cooked and has softened, and the mixture has thickened to your desired consistency.
6. 6Stir in the 1 tablespoon of fish sauce. Taste and add more fish sauce if desired, but do not add more than the listed amount.
7. 7Ladle the hot arroz caldo into serving bowls. Garnish each bowl with the sliced 2 stalks of green onions, slices from the 4 boiled eggs, and a sprinkle of the 2 tablespoons of gluten-free crispy fried garlic.

Related Guides