Chicken Arrozcaldo

Congee is a type of rice porridge popular in many Asian countries. Arrozcaldo is the Filipino version of congee. Typically served during rainy season and or when someone is sick.

copyright 2016


  1. 1 piece chicken breast cut into strips
  2. 1 1/2 cups uncooked rice
  3. 8 cups water
  4. 2 cups chicken broth
  5. 4 tbsp. fish sauce
  6. 5 cloves garlic (minced)
  7. 1 cup green onion (minced)
  8. 2 knobs ginger
  9. 3 pieces hard-boiled eggs
  10. 1 piece lemon
  11. 2 tbsp. cooking oil
  12. Shredded pork skin



  1. In a pot, heat the cooking oil then saute garlic and ginger.
  2. Add chicken broth, put-in the chicken breast, and cook until tender.
  3. Add fish sauce and uncooked rice. Mix and cook for a few minutes.
  4. Pour-in water and bring to boil.
  5. Stir occasionally and simmer until rice is fully cooked.
  6. Serve hot with minced green onion, hard-boiled eggs, shredded pork skin and lemon.

Share and Enjoy!


Quick tips:

For this dish I used shredded pork skin to garnish instead of roasted garlic.


I would love to hear from you! 🙂 



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