Breakfast · 45 min · filipino

Ginger Chicken Arroz Caldo

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 1 cup Glutinous rice
• 1/2 cup Jasmine rice
• 1/3 cup Ginger
• 6 cloves Garlic
• 1 Onion
• 3 tbsp Fish sauce
• 8 cups Chicken broth
• 3 Hard-boiled eggs
• 4 Green onions
• 4 Calamansi

Steps

1. Sear the chicken thighs skin-side down in a heavy pot, 6 minutes, until the skin renders and turns golden — that rendered fat flavors the whole porridge.
2. Soften the sliced ginger, garlic, and onion in the drippings, 5 minutes, until the ginger perfumes the kitchen.
3. Add both rices and stir 2 minutes so every grain gets coated in the gingery fat.
4. Pour in the broth and fish sauce; simmer 30 minutes, stirring occasionally, until the rice blooms into a thick, silky porridge.
5. Shred the chicken directly in the pot with two forks; the meat should fall apart at a touch.
6. Season boldly with more fish sauce — arroz caldo should taste distinctly savory, never bland.
7. Ladle into deep bowls and top each with halved eggs, sliced green onions, fried garlic, and a squeeze of calamansi. Serve steaming; it is congee’s bolder, ginger-heavy cousin.

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