Wednesday, January 2, 2013

Arroz Caldo (Rice & Chicken Soup)

 
 
 
 
 
Brrrrrr!
17° F today,
time to take out that leftover soup I made New Year's Eve.
 
This soup is one of our Filipino comfort food.
We have this for breakfast, lunch, merienda (snack), or dinner.
Pretty much an any day, anytime kinda food.
When we are sick this is the first thing our Moms would offer to make.
It is easily digestible,
 and this hot steamy soup soothes your throat or tummy when you're ill.
 
I remember having this almost everyday
 at my elementary school cafeteria
as my before lunch recess snack.
 
Arroz Caldo means Hot rice.
Arroz Caldo is similar to the Chinese Congee.
The difference? We add strips of ginger and chicken to our soup.
And I love my arroz caldo more soupier than the congee.
Some make their Arroz Caldo as the same consistency as congee.
 
There are different versions in making this soup,
Most recipes call for browning the chicken first,
some add saffron,
some with less water and has the cosistency of porridge,
others add broth instead of water, others add fish sauce and chicken bouillon
which I think is so unhealthy because of the MSG content.
 
Here's the healthier version
 I grew up loving and craving,
in sickness or in health.
 
 

PIN ME!

 
 
 
Ingredients:
 
 
 
8 cups of water
1/4 cup of ginger, cut in 1 inch strips or thinly slice
1 large onion, sliced
1 lb. Chicken, any piece you prefer, 1 inch bite size cut (see note)
1 1/2 cup of Jasmine Rice
 
Toppings:
2-3 Spring onions, thinly sliced
Minced Garlic, fried to golden brown & crunchy (optional)
hard boiled eggs, (optional)
 
 
 
 
Directions:
 
 
  • In a stockpot on medium high heat, add water bring to a boil.
  • Add onions and chicken pieces. Bring to a boil.
  • Add rice, bring to a boil. Cover and lower heat to medium to low heat. Cook for 30-40 minutes. Stir every 10 minutes to avoid rice from sticking at the bottom of the pan.
  • Ladle soup to prepared bowl, top with spring onions, fried garlic, and hardboiled eggs if preferred.
 
 
Note:
  • You can use any chicken pieces you prefer, I like using bone-in chicken to add more flavor to the soup. My children prefer chicken drummettes. And my husband and I like chicken breast cut in 1 inch bite size cut.
  • For a more thicker, porridge like arroz caldo, you can reduce the liquid to 4-5 cups of water.
  • A pinch of saffron can be added as well.
 
 
     

 
     
 
 
 

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