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.

arrozcaldo
copyright 2016

Ingredients:

  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

 

Procedure:

  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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