Arroz Caldo
| Ingredient | ||
| 1 | pound | chicken, cut into serving pieces |
| 1/2 | cup | jasmine rice,uncooked |
| 2/3 | cup | sweet rice or sticky rice,uncooked |
| 6-8 | cup | water |
| 3 | tablespoon | fish sauce |
| 1 | tablespoon | garlic |
| 1/2 | tablespoon | ground black pepper |
| 1 | piece | medium onion, minced |
| 4 | pieces | hard boiled eggs |
| 1 | cup | green onions, minced |
| 2 | tablespoon | ginger, julienned |
| 1 | piece | chicken bouillon |
| 1 | piece | lemon |
| 2 | tablespoon | cooking oil |
Procedure
- Heat the cooking oil in a pot, saute the garlic, onion, and ginger
- Add the chicken and cook until outer layer color turns golden brown
- Add the fish sauce and rice, mix and cook for a few minutes
- Pour-in the water, chicken bouillon and pepper, bring to a boil
- Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes) add more water if needed.
- Put-in the hard boiled eggs
- Serve hot with roasted garlic, minced scallions, and lemon.