Arroz Caldo

Comfort food at its best. A definite winter warmer dish. Heaping bowls of this dish nourishes the soul. Similar to congee but with a Spanish name.

Arroz Caldo (Chicken & Rice)

Rated 5.0 stars by 1 users

4-6

55 minutes

oil for cooking
1 onion thinly sliced
1 inch ginger thinly sliced into strips
2 chicken breasts poached and shredded (alternative any cooked leftover chicken - shreaded)
1/2 cup glutinous rice (find these in Oriental stores)
1/2 cup white rice
10-15 cups chicken stock
fish sauce to taste
ground white pepper to taste
spring onions cut thinly
lemon slices
RoniB's Kitchen Garlic Chilli Oil
hard boiled egg (optional)

In a deep pot, heat oil.
Add onions and fry until translucent.
Add ginger and fry until fragrant.
Add shredded chicken and cook until opaque. If using cooked chicken, lightly fry for about 2 minutes.
Add the glutinous and white rice. Mix well.
Add half of chicken stock. Mix well.
Keep adding stock and mixing every now and again to make sure rice does not stick to the bottom of the pot. Cook until rice is cooked through and looking soupy.
Season with fish sauce and ground white pepper.
Serve in a bowl with hard boiled egg (if adding) and top with sping onion slices and our Garlic Chilli Oil.