Rainy days and merienda (afternoon tea or snack) time call for Arroz Caldo. This one is the chicken version. The other versions use pork or beef innards called Goto.
There is also a â€˜pamahiinâ€™(old wives tale) that when you start building a house, you serve Arroz Caldo to the workers so that good luck will come upon the building of the home.
- 1 one whole grain fed chicken cut into serving pieces or 500 grams mixed (breast and thigh) chicken fillets â€“ cut into 1-inch by 1-inch by Â½-inch pieces
- 1 onion â€“ slice into strips
- 2 whole garlic â€“ minced
- 2 teaspoons ginger â€“ sliced julienne (like match sticks)
- Â¼ cup cooking oil
- 6 to 8 cups water or chicken broth (6 cups to start with and adding later as necessary)
- 2 chicken cubes Maggi or Knorr cubes
- 2 tablespoons fish sauce
- Â½ cup malagkit (glutinous) rice (from Asian food store)
- salt and pepper to taste
- 2 tablespoons spring onion â€“ sliced thinly into rounds for garnish and flavor
- In a 4 quart casserole, over medium-low fire, sautÃ© the garlic in Â¼ cup cooking oil till light golden brown.
- Remove the garlic and set aside. Separate about 2 teaspoons garlic and return to pot and sautÃ© with the onions.
- SautÃ© the onion and garlic till the onions are translucent.
- Place chicken in mixture and sautÃ© till chicken pieces are slightly brown.
- Add the fish sauce and glutinous rice; stir to mix.
- Pour in water/broth and add chicken cubes.
- Simmer chicken and rice, adding extra water/broth when necessary, till tender. (about 45 minutes)
- Check every 10 minutes to stir the pot.
- Season with salt, pepper and fish sauce.
- Garnish with spring onions and fried garlic.
- Soup should be on the thick side.
- Serve while hot.