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Filipino Rice Congee (Arroz Caldo) Recipe
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Filipino rice congee or arroz caldo in other terms is a type of congee that is served most at breakfast. Arroz caldo as translated literally is warm rice and as the name suggests it is best eaten hot. Although the name is Spanish, this dish is actually of Chinese origin. It resembles the Chinese congee but thicker and the rice keeps its shape. According to history, hundred years ago Spaniards in the Philippines love congee and they gave the name arroz caldo to this meager dish. Because this is a rice dish, it is extremely healthy and gives energy. Rice congee is best eaten in cold weather because they keep people warm, and is a good food for sick people as they’re body don’t take food well and also a good starter for babies who gets familiarize in taking solids as an ordinary congee is easily digestible for their sensitive body. In the modern day, Filipino rice congee is sold in eateries and restaurants as well as stop over places along the road. Every Filipino knows this dish.
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Ingredients for
Filipino Rice Congee (Arroz Caldo) Recipe
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Chicken
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1 kilo (cut into serving pieces)
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Uncooked rice
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1 1/2 cup
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Water
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1 liter
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Garlic
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2/3 cup (minced)
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Ginger
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1 knob (cut in strips)
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Onion
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1 pc medium size (chopped)
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Cooking oil
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2/3 cup
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Fish sauce
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2 tbsp
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Pepper
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1 tsp (ground)
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Scallions
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4 stalks (minced)
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Egg
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4 pcs (hardboiled and sliced)
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Calamondin or lime
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4 pcs (juice extract)
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Dried safflower
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2 tbsp
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Preparation Steps for
Filipino Rice Congee (Arroz Caldo) Recipe
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In a large cooking pot, boil water and then add the chicken. Flavor with salt, garlic and onions. Let it boil until the chicken is almost cooked. Remove the scum that may arise on the surface.
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When the chicken is done remove the pot from the heat. Transfer chicken in a bowl and set aside. Keep the broth for later use.
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Wash rice thoroughly and drain well.
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In another large cooking pot, heat 2 tablespoon of cooking oil in moderate heat. Then saute the ginger first, then add a table spoon of garlic and onion. Saute them until the onions become translucent.
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Add the washed rice in the pot. Stir well and cooked them in cooking oil until the rice almost turned brown.
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Next pour the chicken broth from before, one cup a time and stirring as well.
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Let it boil and lower the heat. Continue to simmer until the rice starts to break. Stir constantly, the bottom and the sides too so that it won’t get burnt in the bottom.
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Add the boiled chicken, stir and simmer a while more.
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Season with fish sauce and ground pepper, then mix. Lastly turn off the heat.
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Then for the fried garlic. In a pan, pour the 1/2 cup of cooking oil and turn on moderate heat.
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Add in the 1/2 cup garlic but be certain that the cooking oil is not warm enough to fry the garlic.
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Change the heat to low and wait until the garlic becomes golden brown. When garlic is cooked in low heat, instead of getting burn black they become brown and crispy.
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Turn off the heat and drain the oil then put the fried garlic in a bowl. The fried garlic don't get spoiled so if there are some left keep them and use in other dishes. They can last for weeks if cooked properly.
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Place the now cooked rice congee in a bowl per serving. Add the sliced eggs and the fried garlic on top. Garnish with chopped scallions and dried safflower for added taste, aroma and color.
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Share with family or friends and enjoy eating.
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Tips:
For a much better taste, add a bit of calamondin juice or lime juice before eating. Other people also add fried red chili pepper for added spice.
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Filipino Rice Congee (Arroz Caldo) Recipe
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