Arroz Caldo is basically boiling kakanin or sticky sweet rice porridge, simmered with chicken and laboriously garnished with minced ginger, then topped with toasted garlic, black pepper and chopped scallions (spring onions). A squeeze of calamansi or lemon and fish sauce are applied as condiments. Boiled eggs are also added allow for a more flavorful taste.
It’s a popular Filipino breakfast meal, but some consumers eat Arroz Caldo for lunch or dinner. Janis’s hubby, Lynley, had this Yummy Arroz Caldo prepared for their two kiddos, and they loved it!
Ingredients: 3-4 servings
1 cup sticky rice(malagkit)
2 medium chicken breast, boiled & shredded
4 boiled eggs
3 cloves of minced garlic
1 thumb sized ginger minced & thinly sliced
1 tsp garlic salt
1 tsp crushed black peppers
1 tsp fish sauce
4 cloves, toasted minced garlic
2 stalks chopped scallions
3-4 cups water
4 sliced calamansi or (optional)thinly sliced lemons
- Place the sticky rice on a deep pot, add 3-4 cups of water and set it to boil. Sautee garlic, ginger and shredded chicken, then add them to combine with the boiling sticky rice. Let it simmer for 15-20 minutes at medium heat, while stirring occasionally. Add more water if needed.
- Apply a tsp of fish sauce, and dredge yummy Arroz Caldo with garlic powder and crushed pepper. Add the boiled eggs, then stir to thoroughly combine ingredients. Adjust heat to low and continue to simmer for 10-15 minutes. Stir occasionally. Rice should be soft and sauce is thickened when completely cooked.
- One a separate pan, toast garlic on a small portion of cooking oil. Turn off the heat when done. Pour a scoop or two of Arroz Caldo on a bowl to serve. Garnish the top with toasted garlic and chopped scallions. Serve it hot!
Tip: Add boiled Quail eggs to Yummy Arroz Caldo as an option.