You might be wondering how I ate the Tokwa’t Baboy I made the other day — inulam ko ba o pinulutan? Well, syempre I partnered it with Arroz Caldo! There’s nothing like a steaming hot bowl of flavorful chicken rice porridge and fatty pork ears + crispy tofu on sweet, salty vinegar … eaten on a cold rainy day!
Story time tayo… to tell you honestly, my nanay didn’t cook Arroz Caldo when I was younger. Kasi nga meat vendor kami, syempre most of the time our ulam is what we’re selling — so our Lugaw is either made from pork or beef. Of course it’s always so flavorful but I was curious kung anong lasa pag chicken. So when I got in charge of the cooking, I made Arroz Caldo. It turned out flavorful as well, easier to cook too!
WATCH THE VIDEO HERE:
So when it’s cold and raining and everyone is craving for a comforting bowl of lugaw… Tadah! Quick and easy Arroz caldo to the rescue!
OTHER RECIPES YOU MIGHT LOVE…Print
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 1 large white onion, chopped
- 1 inch knob of ginger, sliced
- 6 pieces chicken wings
- 1 cup malagkit rice
- 5–6 cups of water
- 1 chicken cube
- 1 tbsp patis
- kasubha for color
- chopped spring onions
- fried garlic
- Heat oil in a large pot.
- Sauté garlic, onion, and ginger until onion becomes translucent and ginger becomes fragrant.
- Add the chicken wings and continue sautéing until a bit brown. Add the malagkit rice and cook for 1 more minute.
- Pour in your water and bring to a boil.
- Simmer for 30 minutes until chicken becomes tender.
- Add the chicken cube and mix well.
- Taste and season with patis (fish sauce) as preferred.
- Scoop into bowls and top calamansi, spring onions and fried garlic before serving.
- Serve as is or wit Tokwa’t Baboy