Filipino Rice Porridge with Chicken and Ginger (Arroz Caldo)
Yield: serves 6-8
Cook Time: 2 hours
A creamy porridge to use up all the odds and ends in your fridge.
2 tbsp. vegetable oil
5 garlic cloves, minced
1 bunch scallions, thinly sliced
1 tbsp. kosher salt
1 3-to-4-lb. chicken
1 4-inch piece ginger (about 3 oz.), peeled and thinly sliced
1 1 ⁄ 2 cups white rice
3 tbsp. fish sauce
Chile oil, for garnish, storebought or homemade
Heat oil in a large saucepan over medium-high; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt, chicken, ginger, and 10 cups water and bring to a boil. Reduce heat and simmer until chicken is tender and the meat is falling off the bone, about 1 hour.
Remove the chicken from the stock and cool slightly. Pull the meat off the bones, discarding the skin and bones. Strain the stock, discarding solids. You should have 9 cups of stock; place it with the rice in a large saucepan over high heat. Bring to a boil, then reduce heat to a simmer and cook until the rice is creamy and overcooked, about 25-30 minutes. Add reserved meat and the fish sauce and stir to combine. Garnish with scallion greens and chile oil.
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