Gluten-Free Chicken Arroz Caldo (Filipino Rice Porridge)

Ingredients

• 1 cup Glutinous Rice
• about 680 g Chicken Thighs
• 8 cups Chicken Broth
• 5.08 cm Ginger
• 6 cloves Garlic
• 1 medium Onion
• 2 tablespoons Fish Sauce
• 2 tablespoons Tapioca Flour
• 1/2 cup Green Onions
• 3 halved Hard-boiled Eggs
• 6 wedges Lemon Wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 6-quart heavy-bottomed pot over medium-high heat (190.6°C/190°C). Add the 6 cloves of garlic, minced, the 5.08 cm of ginger, peeled and minced, and the 1 medium onion, chopped. Sauté for 2-3 minutes, until the ingredients are fragrant and the onion is softened.
2. 2Add the about 680 g of chicken thighs to the pot. Cook for 5-7 minutes, turning occasionally, until the chicken is lightly browned on all sides. The internal temperature should reach 63°C.
3. 3Pour in the 8 cups of chicken broth and bring the mixture to a rolling boil over high heat (204.4°C/205°C). Once boiling, reduce the heat to low (93.33°C/93°C), cover the pot, and simmer for 30 minutes, or until the chicken is cooked through and tender.
4. 4Carefully remove the about 680 g of chicken thighs from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside.
5. 5Add the 1 cup of glutinous rice to the pot with the broth. Increase the heat to medium (148.9°C/150°C) and simmer, uncovered, for about 20 minutes, stirring occasionally, until the rice is soft and the porridge has thickened. The mixture should have a creamy consistency.
6. 6In a small bowl, whisk together the 2 tablespoons of tapioca flour with 2 tablespoons of water until smooth. Pour this slurry into the pot and stir continuously for 1-2 minutes until the arroz caldo thickens further.
7. 7Return the shredded chicken to the pot. Stir in the 2 tablespoons of fish sauce. Heat through for 2-3 minutes over low heat (93.33°C/93°C).
8. 8Ladle the hot arroz caldo into serving bowls. Garnish each bowl with 1/2 cup of green onions, chopped, and 3 halved hard-boiled eggs. Serve immediately with 6 wedges of lemon on the side.

Substitutions

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