Friday, January 11, 2013

#35 Philippines' Arroz Caldo (Rice Porridge with Chicken)

This dish brings back a lot of great memories. A loving mother, a very caring late grandmother, and soothing massages from both amazing women after a delicious Arroz Caldo dinner, the massages are enjoyed by yours truly everytime I was a little unwell :) Massages and Arroz Caldo are the best fever busters.

Arroz Caldo, or 'lugaw nga naay manok' meaning rice porridge with chicken meat, is one of the Philippines' favorite foods. Mostly eaten for breakfast, sometimes lunch. I love eating it for dinner. It's very filling without the thousands of calories to worry about. What I also like about Arroz Caldo is, every spoonful has a different flavor. I eat it a certain way, that's why. (^__^)  This is how: for the first bite, a spoonful of just the rice and sauce, on the second I add the toasted garlic to the rice and sauce, then I include some chicken meat on the third spoonful, a slice of ginger on the fourth, then all together on the fifth. :) And  I cook it in a certain way also. I cook the rice separately. Here is my recipe:

(rice porridge with chicken)


1 cup of uncooked rice (preferably Heirloom Kokuho Premium Japanese style rice by Koda Farms)
6 cups of water (for the rice)
15 cups of water (for the soup)
3 tablespoons Herb Ox MSG Free Chicken Seasoning
1 cup ginger, sliced 
1 cup green onions (bottom part), chopped
2 pounds of chicken breast with bones
green onion leaves sliced diagonally, for garnishing
toasted garlic, for garnishing

  1. Mix the first two ingredients and bring to boil. Simmer uncovered until the rice is very tender.
  2. In a pot, mix the 15 cups of water, herb ox seasoning, sliced ginger, chopped green onions, and breast meat with bones. Bring to boil. Then reduce heat and let the chicken cook uncovered.
  3. Meanwhile, mince garlic. Over medium heat, spray oil on a small pan. Add garlic and cook until brown, stirring frequently, careful not to burn it.
  4. Once the chicken and rice are cooked, ladle cooked rice and put it in a deep bowl. Then ladle chicken soup, add the ginger and onions (it settles in the bottom of the pot). Add to your bowl of rice and soup.
  5. Separate breast meat from bones, discard the bones and then add the meat into the bowl of rice and soup.
  6. Garnish with raw green onion leaves and toasted garlic.
  7. Serve immediately.

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