Pro Tips
Toast the glutinous rice slightly in garlic and ginger before adding the broth to enhance the savory aroma.
Arroz Caldo Special with Chicharon and Egg
Batangas, Luzon
A comforting, thick Filipino rice porridge infused with fresh ginger, garlic, onion, and chicken pieces, topped with crushed crunchy chicharon, hard-boiled egg, and toasted garlic bits.
Instructions
- In a large pot, sauté garlic, onion, and julienned ginger until aromatic.
- Add chicken pieces and fish sauce, cooking until the chicken turns light brown.
- Add the washed rice and stir continuously for 2 minutes to toast slightly.
- Pour in chicken broth and bring to a boil. Lower heat, cover, and simmer, stirring occasionally to prevent sticking, for 35-40 minutes until rice breaks down into a porridge consistency.
- Season with salt and pepper to taste.
- Ladle hot into bowls and top with toasted garlic, spring onions, hard-boiled egg halves, and crushed chicharon.
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Pro Tips & Troubleshooting
Toast the glutinous rice slightly in garlic and ginger before adding the broth to enhance the savory aroma.
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