Ingredients
- 3 tbsp vegetable oil
- 1 medium yellow onion, diced
- 1 inch fresh ginger, finely chopped
- 2 tbsp fish sauce
- 6 chicken wings, cut to separate drumettes, flats and tips
- 4 cups of chicken broth
- 1 cup short grain rice
- 5 garlic cloves, finely chopped
- hard boiled eggs, for garnish (optional)
- green onion, sliced for garnish
- lemon wedges (calamansi if it's available to you)
In a large pot heat up 2 tbsp of vegetable oil. Add the onion and ginger and cook until the onion is translucent (approx. 3 minutes).
Add the chicken and cook for about 5-7 minutes. They should start to turn a light golden brown.
Add the stock, rice and fish sauce. Cover and reduce heat to medium low. Simmer for approximately 30 minutes. Make sure to stir often- you want to release the starches from the rice so that it thickens the stock.
If you prefer the end product to be thinner, just ass more stock. While your arroz caldo is cooking, heat up the last 1 tbsp of vegetable oil over medium heat in a separate pan. Saute the garlic until golden brown. Drain on a paper towel and set aside.
Serve the chicken arroz caldo in bowls topped with fried garlic, green onions, a lemon wedge, a boiled egg and a dash or 2 of fish sauce. When my mom made this for me growing up she never used boiled eggs but I have seen many photos with the egg that I decided to give it a try. I really liked the addition of it to the meal.
Masarap! Definitely satisfied my craving.
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