Arroz Caldo ng Ina
(ah-ROHS CAHL-doh nahng EE-nah)
Almusal: The Morning Silog & Weekend Breakfasts
Smash ginger with a heavy blade, rinse the jasmine rice, and pull the chicken from the fridge. Arroz Caldo is a beautiful collision of culinary histories: the ancient Chinese technique of making congee, adapted to the heavy garlic, ginger, and fish sauce of the Philippine palate, and given a Spanish name by colonial settlers. You don't need a whole bone-in chicken or an entire afternoon to capture that slow-simmered, bone-deep richness. The magic relies entirely on the technique of toasting the raw rice and aromatics in fish sauce before the broth ever touches the pan. In forty-five minutes, hit the bowl with a splash of Rufina patis, squeeze the citrus, and eat it while the broth still burns your tongue.
Before you start
Store-bought crispy fried garlic is a perfectly acceptable weeknight shortcut.
If you cannot find it at your local Asian grocer, slowly fry a half-cup of minced garlic in a quarter-cup of neutral oil over medium-low heat until golden brown, then drain on paper towels before cooking the soup.
Ingredients
- neutral cooking oil2 tbsp
- yellow onion1 med
- fresh ginger4 tbsp
- cloves garlic6 med
- boneless skinless chicken thighs1 1/2 lb
- fish sauce2 tbsp
- glutinous rice1/2 cup
- Jasmine rice1/2 cup
- low-sodium chicken broth6 cup
- water2 cup
- turmeric powder1/4 tsp
- black pepper1/2 tsp
- crispy fried garlic1/2 cup
- scallions1/2 cup
- eggs4 large
- lemons or limes2 med
Method
- 01
Heat the oil in a large heavy-bottomed pot over medium heat and sauté the aromatics until deeply fragrant.
Cook the ginger for a couple of minutes to release its oils, followed by the onions until translucent, and finally the garlic for a minute—watching closely so it does not burn and impart a bitter taste.
- 02
Add the cubed chicken to the pot, browning it lightly, before tumbling in the uncooked rice to toast.
This is the vital grandmother technique. Stir continuously for a minute or two so the raw Jasmine and glutinous rice absorb the rendered chicken fat, ginger oils, and garlic before any liquid is introduced.
- 03
Pour the fish sauce directly over the hot chicken and rice, stirring vigorously.
The high heat of the pan vaporizes the volatile fishy aromas, leaving behind a rich, deeply caramelized umami coating on the grains and meat.
- 04
Pour in the chicken broth, scraping up any browned bits from the bottom, and stir in the black pepper and turmeric.
Bring the mixture to a rolling boil, then immediately reduce the heat to a low simmer and partially cover the pot with a lid.
- 05
Simmer the porridge for 30 to 40 minutes, uncovering to aggressively stir and scrape the bottom every five minutes.
Glutinous rice acts like glue and will scorch if neglected. If the porridge gets too thick before the rice is tender, gradually splash in the water, a half-cup at a time, until you reach a creamy, velvety consistency.
- 06
Ladle the hot congee into deep bowls and top generously with the essential garnishes.
The garnishes are non-negotiable. Hit every bowl with a halved egg, a heavy hand of fried garlic and scallions, and a squeeze of fresh lemon or lime juice to cut the richness of the starch.
Notes
Arroz Caldo will turn into a solid block of rice in the refrigerator overnight.
Glutinous rice acts as a sponge. To reheat, scoop it into a saucepan, splash in a generous amount of water or chicken broth, and stir constantly over medium-low heat until it rehydrates to its former velvety glory.
From Cook Filipino in America.