I love Asian chicken and rice dishes, from congee, to Hainanese chicken rice, to bái qie ji. You can imagine my delight when I came across this recipe for arroz caldo (otherwise known as Filipino chicken rice porridge). As it happens, I had frozen a couple of quarts of Chinese chicken stock several months ago which I could finally put to good use.
Recipe adapted from Jun-Blog.
I like my porridge on the thick side, with a consistency approaching that of risotto. As Jun notes in his blog post, if you prefer a thinner porridge, simply add more chicken stock.
1 tablespoon schmaltz — (1)
3 garlic cloves, peeled and coarsely chopped
1 1-inch piece of ginger, shredded
1 large onion, peeled and chopped
1 large skinless, boneless chicken breast, cut into 1-inch pieces
1 cup short-grain rice
4 cups Chinese chicken stock — (2)
2 tablespoons fish sauce
3 hard-boiled eggs, sliced for garnish
2 scallions, thinly sliced for garnish
3 calamansi or limes
Sriracha, for garnish
Sauté the garlic in oil in a medium saucepan over medium heat and cook until golden brown, about 2 minutes. Transfer the garlic to a paper towel-lined plate to drain and set aside. Add the ginger and onion, and cook until the onion is translucent, about 3 minutes. Add the chicken and brown for about 5 minutes. Add the rice, chicken stock, and fish sauce, cover the pan, and simmer over medium to low heat. Stir frequently and simmer until the chicken and rice are cooked through, about 25 to 30 minutes.
Ladle the arroz caldo into bowls and serve with bowls of hard-boiled egg, scallions, fried garlic, calamansi, sriracha and fish sauce on the side.
Time: About 45 minutes, including prep.
(1) — Substitute vegetable oil instead. Rendered chicken fat or schmaltz will result in a richer, more intense-tasting porridge.
(2) — Essentially chicken stock infused with ginger, garlic and star anise. Water is fine as a substitute.