Arroz Caldo (Filipino Congee)
By: Teo
Published: Wednesday, March 31, 2010 - 9:41am

Ingredients




8 chicken thighs, bone in
2 cloves garlic, finely chopped
1 medium red onion, finely chopped
2 knobs of ginger (thumb size) cut into fine strips
2 tablespoons fish sauce
3 cups sticky rice or short grain rice, wash until water runs c
2 quarts chicken stock or water
green onions sliced for garnish

Preparation

1 In a large stock pot on high heat, brown the chicken pieces. 2 When some fat renders, saute garlic, onions, and ginger. 3 Add fish sauce and stir mixture until fish sauce almost completely evaporates. 4 Add rice and saute until most of the fat is absorbed. 5 Add water or chicken stock. 6 Bring pot to a boil then lower heat to a simmer. 7 Simmer until rice grains are a little over al dente. Stir occasionally to make sure rice does not stick to the bottom of the pot. 8 If mixture is too thick, add more liquid to loosen. 9 Adjust saltiness with fish sauce. 10 Serve piping hot in a bowl with a chicken piece, topped with green onions and some deep fried garlic and a dash of freshly ground pepper.

About


This one pot dish would instantly make you feel better when you're under the weather.  The warmth of the dish and the heat of the ginger gives you energy and a feeling of comfort.  This is perfect for those long and cold nights too.
If you don't want to go through all the steps mentioned above, you can opt to just dump everything into the pot all together (except for the garnish). This method will alter the final taste and color of the dish a bit but it will still come out delicious.
Substitute with any chicken part available (preferably bone in).  You can also add some chicken liver or gizzard for added flavor and texture. Sticky rice or Short grain rice works best.