INGREDIENTS:
- chicken stock – 6 cups (Make sure that the stock is not too salty. Patis or fish sauce, which we will use in this recipe, is already salty.)
- chicken thigh OR chicken chunks – 4 pieces OR 4 cups; cooked
- cooking oil – 3 tablespoons (I prefer healthy kinds of oil so I always use virgin coconut oil.)
- garlic – 4 cloves; minced
- garlic – fried to golden brown color
- ginger – 2 knobs; cut matchstick style or julienne (I always choose ones that are unblemished. They always have the best texture – crispy!)
- hardboiled eggs
- onion – 1 medium-size; chopped
- patis or fish sauce – 2 tablespoons
- scallions
- white rice – 2 cups
INSTRUCTIONS:
- In a pot set over medium heat, pour in cooking oil. Allow the oil to heat up.
- Add in onion and cook until it becomes clear in color.
- Put in garlic and cook until it is slightly brown.
- Put in ginger, taking time to cook until its flavor has seeped into the cooking oil.
- Place chicken thighs or chicken chunks. Cook lightly.
- Add in rice.
- Mix everything thoroughly.
- Flavor the mix with fish sauce.
- Pour in chicken stock.
- Bring the mix to a boil, making sure to stir constantly. This should take about 10 minutes.
- Once the stock is boiling, lower heat. Allow to the stock to simmer for another five minutes or so.
- Check whether the rice is cooked. You would know that the rice is cooked if it is already soft and bulging. Also, its color should already be clear, not white.
- If the rice is already cooked, check the consistency of the soup. If you want your soup to be really runny, add water as you wish. If you want something gluey, then this soup should be OK.
- Serve arroz caldo in small bowls while it is hot.
- Shortly before serving, garnish with scallions and fried garlic. Also, place one hardboiled egg in each serving bowl.
Source: Hub Pages
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