Arroz Caldo (congee)

Prep. Time  10 minutes
Cook Time  45 minutes
Total Time   55 minutes
Yield              6 servings

Ingredients:

• 1 ½ lbs chicken, cut into serving pieces

• 1 ½ cups uncooked rice

• 34 ounces water (about 1 liter)

• 2 tbsp fish sauce

• 1 tsp garlic

• ½ tsp ground black pepper

• 1 cup onion, minced

• 4 pieces hard boiled eggs

• 1 cup scallions (green onions), minced

• 2 knobs ginger, julienned

• 3 tbsp safflower(kasubha)

• 1 piece chicken cube (bouillon)

• 1 piece lemon or 4 pieces calamansi

• 2 tbsp cooking oil

Preparation:

  1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger.
  2. Dash-in some ground black pepper.
  3. Add the chicken cube and cook until the cube melts.
  4. Put-in the chicken and cook until outer layer color turns golden brown
  5. Add the fish sauce and uncooked rice then mix and cook for a few minutes.
  6. Pour-in the water and bring to a boil.
  7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes).
  8. Put-in the hard boiled eggs.
  9. Add the safflower for additional color and aroma.
  10. Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!

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