In the Philippines rice is usually eaten as an accompaniment to the main dish of protein and vegetables. In Arroz Caldo, literally “Hot Rice” in Spanish, rice is the main ingredient. Arroz Caldo is a ginger flavoured rice porridge topped with various condiments including finely sliced chicken, boiled eggs, garlic chips and then served with a side of fish sauce and calamansi (small native limes).
Although Spanish in name, arroz caldo is more Chinese in taste as it is very similar to the congee, the Chinese rice porridge.
Mainly eaten as a snack for in between meals and for breakfast, I can attest to its healing properties. It must be the combination of ginger and the chicken infused soupy rice that makes you forget your ailments. As a hangover cure? This hits the spot. You’ve got colds and flu or even a broken heart? No need for drugs, it’s as warm as a hug and will make you feel a lot better.
I make my arroz caldo with just ginger rice and chicken stock. All the toppings are then served separately. So many toppings to choose from like shredded chicken, boiled eggs, pork crackling, croutons garlic chips, each one can then put whatever topping they want.
Arroz Caldo, “Hot Rice”
10
minutes1
hourArroz Caldo
Ingredients
1 litre chicken stock, recipe below
1 cup white rice
1 small onion
8 cloves garlic,peeled and minced
cooked shredded chicken
2 boiled eggs
Pork crackling, croutons or fried garlic optional for garnish
1 stalk green onion, finely sliced green part only for garnish
Fish sauce and calamansi/lemon to serve
few strands of saffron for colour
1 thumb sized ginger, peeled and grated
3 teaspoons cooking oil
- Chicken Stock
2 celery stalks
1 onion
6 cloves garlic
2 teaspoon of stock powder ( I use Vegeta or chicken stock cubes)
1/2 of a chicken ,cut into 2 pieces
Salt and pepper to taste
Directions
- To make the chicken stock combine all the stock ingredients in a large pot. Add 5 cups of water. Cook over high heat until boiling. Reduce heat to simmer and cook for 30 minutes.
‘Remove chicken pieces and set aside cool. Strain the stock into a clean container. Discard the solids. - In a sauce pan heat oil over medium high heat. Add garlic onion and ginger and sauté until fragrant. Add rice and saffron and sauté making sure that the rice grains are well coated with the oil. Add half of the chicken stock to the rice. Stir and cover the pan and simmer over low heat about 20 minutes. Add another cup of chicken stock and cook for another 10 to 15 by which time rice would be soft and mushy. Continue cooking and stirring until porridge consistency is reached, adding more stock or water as necessary. Remove from heat.
- Pick the bones from the meat of the chicken. Shred the bigger pieces of meat. Set aside.
- When ready to serve, laddle the rice into warm bowls. Serve all condiments( fish sauce and lemon wedges or calamansi) and toppings (shredded chicken, sliced boiled eggs, parsley, green onions, fried garlic and crackling) in separate bowls.
