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Saturday, October 29, 2011

Arroz Caldo

Arrozcaldo means “rice soup” in Spanish. This dish is like the Chinese congee and usually topped with an array of ingredients from boiled egg, fried tokwa, different meat parts to betamax (cube pork blood).

4 pcs chicken thighs , boiled and flaked
1 cup glutinous rice
10 cups chicken broth
1 garlic, minced
1 large onion, chopped
1 medium ginger, sliced thinly
ground black pepper
fish sauce
a pinch of saffron threads
fried garlic
half a dozen boiled eggs
spring onions, chopped

Saute garlic, onion and ginger in oil. Add chicken broth, saffron threads and rice, let it boil and simmer for 30 minutes, mix every 5 minutes to avoid rice sticking below the pot. Add flaked chicken, simmer for additional 10 minutes. Season with fish sauce, pepper.
Put in a bowl, add 1 egg then top with scallions and fried garlic.

Serve with calamansi on the side.

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