This recipe takes arroz caldo to the next level. Inspired by the Chinese congee, a variety of tasty toppings are mixed in for added taste and texture. Make your morning great by serving this special arroz caldo recipe.
Special Arroz Caldo
Inspired by the Chinese congee, a variety of tasty toppings are mixed in for added taste and texture.
Ingredients
Special Arroz Caldo
- 2 tablespoons vegetable oil
- 1 Cup onion
- 1 teaspoon Garlic
- 2 tablespoons ginger julienned
- 1 chicken bouillon cube Optional
- 1 kilo Chicken cut into serving pieces
- 2 tablespoons fish sauce (patis)
- 2 cups rice (uncooked), (dinorado variety)
- 10 cups water
- 1/2 teaspoon black pepper
- For the toppings
- 4 century egg quartered
- 1 Cup tofu (tokwa) deep-fried and diced
- 1 Cup Fresh Shiitake Mushrooms (sauteed), seasoned with salt and pepper
- green onion thinly sliced
- ginger (cut into strips), to serve
- Pickled Radish (available at Chinese delis),to serve
- chicharon to serve
- calamansi to serve
- fish sauce (patis) to serve
Instructions
- Heat oil in a heavy-bottomed pot. Sauté onions until translucent. Add garlic and ginger; sauté until fragrant. Add Chicken bouillon cube, if using, and cook gently until it melts into the mixture.
- Add chicken and cook until browned. Season with fish sauce. Add uncooked rice, then mix and toast for around 2 minutes.
- Pour in water and bring to a boil. Season with black pepper.
- Simmer until the rice is fully cooked, about 30 to 40 minutes, stirring occasionally.
- To serve, portion soup into individual serving bowls. Top each bowl with century egg, fried tofu, sautéed mushrooms, chopped green onions, ginger strips, pickled radishes, and crushed chicharon. Drizzle with calamansi juice and fish sauce, if desired. Thickening tip: If you prefer a thicker arroz caldo, use 1 cup uncooked dinorado rice and 1 cup uncooked glutinous rice (malagkit).
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