A traditional Filipino Chicken and Rice Porridge. Original recipe adapted from: The Filipino American Kitchen
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- 3 cloves Garlic
- 1/4 Cup Olive Oil
- 2lbs Bone-in chicken thighs or legs
- OR: 1/2 lb ground seitan
- 1 1-oz piece of Fresh Ginger, peeled
- 2 Green Onions
- 2 Cloves Garlic, Minced
- 1/2 a Medium Yellow Onion
- 2 Tbsp Soy Sauce
- 8 Cups Chicken Stock
- OR: Vegetable Stock
- 1 Cup Uncooked Rice
- Salt & pepper to taste
Make the Soup
- Place the chicken (or seitan), ginger, onions, green onions, garlic, and soy sauce into a large (4 to 5-quart/liter) pot and simmer until onions are golden brown. Pour the chicken/vegetable broth into the pot and bring the soup to a boil. Reduce the heat to low-medium and simmer for 20 minutes (10 minutes with seitan). Add the rice to the soup and simmer for another 30 minutes, stirring the rice to assure it does not stick to the bottom of the pot. The soup is ready when it becomes very thick and the rice is tender. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the toasted garlic and green onions.
Toast the Garlic
- Once you have the soup set to simmer you'll have a moment to toast the garnish. Chop the garlic and place in heated olive oil until golden brown. Reserve to top your Arroz Caldo.
- Variation: Mushroom Arroz Caldo
- For another vegetarian alternative, a mixture of dried and fresh mushrooms makes an intense flavorful soup. Soak 3 to 4 dried shiitake mushrooms or 1/2 cup dried porcini mushrooms in 4 cups hot water for 20 minutes until mushrooms soften. Slice the reconstituted shiitake mushrooms thinly. Add to the rest of the ingredients and simmer.
Inside the Artist's Kitchen http://insidetheartistskitchen.com/blog/