Arroz Caldo
Ingredients
Scale
- 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
for toppings
- calamansi
- chopped spring onions
- fried garlic
Instructions
- 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
Find it online: https://www.thepeachkitchen.com/2021/08/arroz-caldo/