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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the way I cooked Arroz Caldo. I never used glutenous rice, I just used jasmine rice instead of it since I found the glutenous very sticky. The starchy texture of jasmine rice is already to make a very delicious Arroz Caldo. Vegetables are also added to complete the nutrients on it. Ingredients:
1 1/2 cups jasmine rice |
6 cups water |
1 medium onion, sliced thinly |
2 tablespoons butter |
500 g chicken, sliced into serving portions |
4 cups water |
1 medium onion, minced |
4 garlic cloves, crushed |
2 tablespoons ginger, grated |
1 medium carrot, sliced into strips (optional) |
2/3 cup green beans, sliced thinly (also called baguio beans) (optional) |
2 tablespoons fish sauce (or to taste) |
1 teaspoon sugar |
1/2 teaspoon black pepper |
salt and pepper |
2 tablespoons cooking oil |
3 tablespoons roasted onions |
1 dozen quail egg, boiled |
Directions:
1. Wash the rice once then drain.
2. Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
3. Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
4. While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
5. Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
6. Add the vegetables, cook for 3 minutes.
7. Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
8. Garnish and serve.
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