Arroz Caldo

This chicken and rice porridge is a hot, comforting dish full of ginger, fish sauce, spring onions, and eggs, and made with glutinous rice.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 430 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt and pepper to taste
• 3 tablespoons minced garlic
• 3 tablespoons chopped green onion
• 3 tablespoons chopped red onion
• 1 cup uncooked jasmine rice
• 5 hard-cooked eggs, chopped
• 1 cup uncooked glutinous white rice
• 2 tablespoons julienned fresh ginger root
• 1 pound skinless, boneless chicken breast halves, sliced
• 0.25 cup fish sauce
• 0.25 cup vegetable oil, divided
• 6.3333334922791 cups chicken stock

Recipe Instructions

Step 1

Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.

Step 2

Wash glutinous rice and jasmine rice in a bowl; rinse with water.

Step 3

Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.

Step 4

Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.