Arroz Caldo (Chicken Rice Porridge)

Nothing beats Arroz Caldo to warm you up in cold weather! Simple comfort food!
When I was growing up, my Lola (from Laguna) would make a large batch of Arroz Caldo because she had a carinderia before. Siguro nakuha ko sa kanya ang passion ko sa pagluluto. Naalala ko pa na gigising din ako ng maaga para tulungan sya sa ‘karinderya’ nya. 

You can elevate the flavor of this dish by adding roasted garlic and safflower. Eggs can be omitted, but I suggest you try it first and squeeze a bit of ‘calamansi‘ or lemon juice to complete the package.

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You will need:

• 1/2 kg chicken
• 1 cup glutinous rice
• 5 cups of hot water
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 3 tbsp ginger, chopped
• 2 tbsp fish sauce
• 1/2 tsp ground black pepper
• 2 medium hard-boiled eggs, optional
• toasted garlic for garnish
• spring onions, for garnish
• calamansi or lemon, optional

Procedure (video):

1. Heat cooking oil in a pot or deep pan over medium heat. Saute ginger, onion, and garlic until onions are translucent. Add chicken pieces and fish sauce—cover and cook for 5 minutes or until golden brown. Pour in the rice, then stir and cook for about 2 minutes.
2. Pour the water and cover the pot. Bring to a boil. Lower the heat and occasionally stir to avoid burning the rice at the bottom of the pot. Let simmer until the rice is fully cooked, approx. 25 minutes. Taste and adjust seasoning and dash with ground black pepper.
3. Serve hot, and top it off with the hard-boiled egg, toasted garlic, and spring onions.