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Ingredients and seasonings required in make

1. Take 1 cup Glutinous rice
2. Use 1 cup Jasmine rice
3. Take 2 Tbsps Cooking oil
4. Use 1/2 Chicken (cut parts to your liking)
5. Use 1 pc. Ginger (Julienne cuts)
6. Prepare 6 cloves Garlic (minced)
7. Use 1 medium size Onion (diced)
8. Prepare 1 Tbsp Salt + Black pepper
9. Use 5 cups Water
10. Prepare 3 Tbsps Safflower/Kasubha
11. Prepare 1/2 bundle Lemongrass
12. Prepare 1 Tbsps Crushed Crunchy Garlic Toppings (garnish) per serving
13. Prepare 1 Tbsp Spring onions (garnish) per serving

Add more chicken stock if desired. Instructions for Pepper's Best Arroz Caldo In a large pot off the heat, add the chicken, onion, ginger, garlic, and chicken cubes. Cover the ingredients in water then place a lid on the pot and turn the heat to medium. Arroz Caldo or aroskaldo is a Filipino lugaw made of chicken and rice and flavored with fresh ginger, garlic, onions, and fish sauce.

How to make:process Arroz Caldo (Chicken Rice Porridge):

1. Combine glutinous and jasmine rice together, then add water to submerge and mix rice combination entirely. Soak for 3-5hrs.
2. Chop the half chicken into small parts, then wash thoroughly before setting aside.
3. Place your cooking pot onto your stove, set in medium heat. Start sautéing ginger, garlic, and onion.
4. Add chicken parts, mix well. Add in the rice combination. Stir. Let simmer 5-8mins. Add salt and black pepper.
5. Add in water. Stir well until rice is nice and soft (not too mushy). Add more hot water if porridge is too thick. Add Safflower (it’ll give a yellowish colour) then stir then add lemongrass, and let simmer for 3-5mins.. Once well cooked. Taste. Add salt/black pepper if necessary.
6. Pour into a bowl. Garnish with crunchy minced garlic and spring onions. Adding a boiled egg per serving is optional but always serve this dish while it hot and fresh from the pot!
7. Share and enjoy! 💟
8. Done and ready to serve!

Although its name is derived from the Spanish arroz caldoso, which means "brothy rice," the rice gruel is more of a local adaptation of the congee introduced in the Philippines by Chinese immigrants. Add rice and stir until well coated. Stir in chicken stock, running spoon along bottom of Dutch oven to release any browned bits. Stir in lime or calamansi juice and season with salt and pepper to taste. Arroz caldo is the Filipino answer to a comforting chicken soup.

how is this? Easy isn’t it? That’s the make arroz caldo (chicken rice porridge) that you practice at home. Good luck!