Arroz Caldo is a creamy rice porridge Filipino style. It's spiced up with lot of ginger and garlic. Also known as a catharsis for flu or to warm for the rainy season.
1/2 lb chicken thigh, chopped
2 tablespoon cooking oil
2 inches ginger, slice into strips
2 tablespoons garlic,minced
1/2 cup red onion,chopped
1 cup glutinous rice
4 or more cups water
1 tablespoon fish sauce - you must add it, it heightens the tastes of the soup
1 chicken bouillon
In medium heat, saute' cooking oil in a large pan and add in garlic, onion and ginger.
Cook spices until they are wilted.
Add in chicken thigh and cover until moisture comes out.
Add in glutinous rice and mix with the ingredients and let cook for two minutes.
Add in the water. Cover and let the glutinous rice soften.
Make sure you stir the rice once in while to prevent it from sticking in the bottom. Continue cooking in medium heat.
Add in chicken bouillon and salt and fish sauce ( a must). Spice according to your preference. Add more water if needed. In this Arroz Caldo recipe, I added a total of 6 cups of water.
Simmer for another 3 minutes and serve hot.
You can use chicken broth instead of water.
You can use any type of rice- Jasmine, Calrose or Masbate rice. You can even use brown rice, but I highly recommend glutinous rice / sweet rice. It add depth in the flavor.