Saucepan@saucepan · Shared this recipeFollowFilipino · lunchChicken Arroz Caldo (Arroz Caldong Manok)A hearty Filipino chicken and rice congee flavored with ginger, garlic, and fish sauce, topped with eggs, green onions, and toasted garlic.total1 hrprep10 mincook50 minservings6Original recipe on kawalingpinoy.comKeep this recipeAdd a copy of Chicken Arroz Caldo (Arroz Caldong Manok) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 whole chicken, 3 to 4 pounds, cut into serving pieces1 tbsp canola oil1 onion, peeled and chopped3 clove garlic, peeled and minced4 tbsp fresh ginger, peeled and minced2 tbsp fish sauce1 cup uncooked rice6 cup water2 bouillon cubessalt and pepper to taste3 hardboiled eggs, peeled and halved0.25 cup fried garlic bits0.25 cup green onions, choppedcalamansi or lemon, cut into wedgesfish sauce0.5 cup canola oil1 head garlic, cut into wedgesStepsClear checksTap an ingredient or step to check it off.1Step 1: Trim chicken of unwanted fat, rinse and drain well.2Step 2: In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.3Step 3: Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.4Step 4: Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.5Step 5: Add water and bring to a boil, skimming scum that floats on top.6Step 6: Add bouillon cubes and stir to dissolve.7Step 7: Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.8Step 8: Season with salt and pepper to taste.9Step 9: Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.10Step 10: In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.getsaucepan.com/r/42f4973e-9bd4-4989-a2b2-f824b095994b · Original: https://www.kawalingpinoy.com/arroz-caldo/
