Arroz caldo recipe: comforting chicken rice porridge

Ingredients for Arroz caldo (chicken rice porridge)

• 200 g white glutinous rice

• 100 g jasmine rice, or medium-grain rice

• 1.7 kg whole chicken, jointed into 4 pieces, bone in

• 60 ml vegetable oil

• 9 garlic cloves, 6 thinly sliced, 3 finely chopped

• 1 large onion, finely chopped

• 4 cm piece ginger, peeled, cut into julienne

• 60 ml fish sauce

• 2 spring onions, very thinly sliced

• 6 hard-boiled eggs, peeled, halved

• Sesame oil (optional)

• 8 kalamansi or lime wedges, to serve

How to make Arroz caldo (chicken rice porridge)

1. Place both types of rice in a bowl, cover with cold water, and set aside to soak.

2. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres of water. Bring to the boil over medium heat, skimming any scum from the surface. Reduce the heat to low–medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.

3. Heat the vegetable oil and sliced garlic in a large saucepan over medium heat. Stir continuously for 5 minutes, or until the garlic is golden. Remove the garlic with a slotted spoon and drain on kitchen paper.

4. Return the saucepan to the heat, add the onion, and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger, then stir for a further 2 minutes, or until fragrant.

5. Drain the soaked rice and add it to the pan with the onion. Stir for 2 minutes, or until the rice grains are well coated.

6. Add the fish sauce and 2 litres of the reserved stock. Bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to achieve a porridge-like consistency, then season with salt flakes.

7. Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture.

8. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hard-boiled eggs, sesame oil (if using), and kalamansi.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.