Arroz Caldo

The rain hasn't stopped in 2 weeks now. In fact, may parts of Luzon has been submerged to floods caused by the nonstop rains. Work for the private and public sector has even been suspended by the government. Many roads are impassable.  Lucky for me, I don't have to leave the house to work. I was just worried for any power outage, or poor internet connection due to the bad weather. Anyhow, none of these things happened last night. One problem though is that this cold weather makes me crave for hot porridge. But Randolf Salamat insisted for an Arroz Caldo. So, here's the recipe.

Arroz Caldo: Onion, Garlic and Ginger

Ingredients:

For the stock:
1/2 Kilo chicken cut into smaller pieces
4 Quarts of water
1 Onion peeled and thinly sliced
Salt for seasoning

For the rice:
2 Cups of long grain rice (jasmine rice)
9 Cups of water

For the soup:
1 Large ginger peeled and sliced thinly
3 Cloves of garlic peeled and smashed
10 Cups of chicken stock
2 Tbs. Safflower
1 Tbs. Ground black pepper
Fish sauce and salt to taste

Arroz Caldo: Spring Onion

Optional
Hard-boiled eggs*
Fried smashed garlic*
Spring onion*

Arroz Caldo: Safflower

Directions: 

1. Prepare the stock.


Rinse the chicken and place over a stock pot with 4 quarts of water. Bring water to a boil and remove scum as it rises. Add the onions and salt. Cover and let it simmer for 1 hour.

After an hour turn heat off. Using a strainer, separate the chicken from the stock. Set aside.

2. Prepare the rice.

In a pot put the rice and add 9 cups of water. Bring to a boil, then lower the heat to medium low. Let it simmer while continuously stirring the rice to avoid scorching. Set aside.

3. The soup.

On a separate pan, saute' garlic, onions, and chicken. Then add the ginger. Pour in the stock prepared earlier. Season with black pepper, fish sauce and salt. Then add the rice. Continuously stir to avoid rice from lumping. Depending on how thick you want the arroz caldo to be, add water. Bring to boil. Then lower the heat and add safflower (to give the yellowish color). Add more salt if necessary.

Arroz Caldo

Serve hot, topped with fried garlic, spring onion, egg... and LOVE! yum, yum yum :)