Filipino Chicken Rice Congee
Ingredients
Stock
- 1 small chicken
- 4-inch piece of ginger, roughly chopped
- 5 white peppercorns
Arroz caldo
- 1 cup uncooked white rice
- 4-inch piece of ginger, finely chopped
- 1 onion, diced
- Oil
Garnish
- Finely chopped spring onion
- Fried shallot or garlic
Seasoning
- Salt or fish sauce
Preparation
Wash the chicken thoroughly.
Put it in a stockpot with ginger and white pepper.
Cover with water and slowly bring to a boil, skimming scum that rises to the surface.
Reduce to a low simmer for 1 hour and 15 minutes.
Remove the chicken and let it cool, then reserve the broth.
In a saucepan, add some oil and sauté onion and ginger for 5 to 10 minutes on low heat.
Add rice and sauté for 1 minute.
Add 2 cups of broth and simmer for approximately 45 minutes, adding more broth as it reduces until rice is cooked and consistency is soupy.
Season with fish sauce or salt.
Top with picked chicken meat, spring onions, and fried shallots or garlic.
Notes
Arroz Caldo is a comforting dish with Chinese origins and a Spanish name.
It yields extra chicken that can be used in other meals and is ideal when feeling unwell.
