Chicken Arroz Caldo Recipe

Preparation:

1. Gather all the ingredients needed. Peel the spices like onion, ginger, and garlic and then mince or chop them.

2. Clean the chicken, cut it into serving pieces, trim any excess fat, then wash and drain it thoroughly.

Cooking:

1. Hard boil the eggs, let them cool down, and remove the shell. Set them aside.

2. Heat the vegetable oil in a large pot over medium-high heat. Saute the onions, garlic, and ginger, stirring regularly, until soft and fragrant.

3. Put the chicken in and saute it until it is just lightly browned and has started rendering its fat. Add a pinch of salt to taste. Add fish sauce (optional) and continue to cook for a couple of minutes.

   Note: Add more salt if fish sauce is not in use.

4. Pour in the water and bring it to a boil, skimming off any scum that rises to the surface. Then add the chicken broth cubes and stir to dissolve.

   Note: If liquid chicken broth is available, use 5 cups instead of the water and broth cubes.

5. Lower the heat, stir in rice and bring the mixture to a boil. Cover and simmer for 10 minutes, stirring occasionally, until the rice has softened and expanded and the congee has thickened to the desired consistency. Then Season with salt and pepper to taste.

6. Portion soup into bowls, add the hard boiled egg and garnish of your choice, like chopped green onions, and toasted garlic. It is best to squeeze some lemon or calamansi on top before eating to bring additional taste of the dish.

7. It is best to serve it warm. Share and enjoy the food.