500 g chicken pieces (bone in and cut into large chunks)
1 white onion (sliced)
5 cloves garlic (crushed)
30 g ginger (sliced)
1 tbsp fish sauce
7 cups water
1 tsp spring onions (chopped)
1 egg (hard boiled)
2 calamansi limes
1 tsp fried garlic bits
1 tsp sesame oil
3 tbsp vegetable oil
salt (to taste)
pepper (to taste)
Although it has a Spanish name, Arroz Caldo, which literally translates to ‘warm rice’, has origins rooted in the Chinese-Filipino migrant community. It has transformed over centuries using Filipino ingredients, making this a popular rice porridge across the Philippines. Filipinos love eating Arroz Caldo for breakfast or as a heavy snack in mid-afternoon. The congee is also a perfect meal to have on a cold or rainy day. If you are unwell, the Arroz Caldo will be the ideal comfort food and one of the best ways to boost your immune system. Add in some chicken and you are all sorted! Here, we will teach you how to make Chicken Arroz Caldo, alongside tips and tricks on cooking this amazingly simple yet yummy dish!
As with any type of congee, you can have the Chicken Arroz Caldo with a hard-boiled egg and a fish sauce as a condiment. For a Singaporean twist, for instance, to this Arroz Caldo recipe, you can add a sotong ball, flavored Japanese egg or even some ikan bilis.
Yes, of course! It is also a healthier option packed with high amounts of fiber, minerals and vitamins.
Traditionally, the safflower, a plant species known as kasubha in the Philippines, is used to give the congee its color when cooked with the rice. However, it does not add any extra flavor. To make the dish taste better, you may use saffron, a spice derived from a flower species, to add a tinge of earthy flavor and aroma to the dish. While we have not used either of these ingredients in our Arroz Caldo recipe, we encourage you to experiment with them when you cook this dish.
| Congee, or porridge, is often eaten as breakfast food or food to boost your immune system when you’re sick.
Serve on bowls and garnish with sesame oil, chopped spring onions, hard boiled egg, calamansi limes and fried garlic bits. Serve hot.