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Philippine Artisan Flavoured Sauces, Condiments & Preserves

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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)

How to

  1. In a deep pot, heat oil.

  2. Add onions and fry until translucent.

  3. Add ginger and fry until fragrant.

  4. Add shredded chicken and cook until opaque. If using cooked chicken, lightly fry for about 2 minutes.

  5. Add the glutinous and white rice. Mix well.

  6. Add half of chicken stock. Mix well.

  7. 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.

  8. Season with fish sauce and ground white pepper.

  9. Serve in a bowl with hard boiled egg (if adding) and top with sping onion slices and our Garlic Chilli Oil

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)

4-6 servings

55 mins