This arroz caldo is a hearty Filipino porridge with chicken wings and rice in chicken broth, seasoned with onion, garlic, ginger, and fish sauce.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
294 Calories
Recipe Instructions
Step 1
Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes. Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
Step 2
Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot. Season with salt and pepper.
Step 3
Portion soup into bowls and garnish with green onion. Serve with lemon slices and additional fish sauce, if desired.
Ingredients
2 tablespoons olive oil
salt and pepper to taste
1 onion, diced
2 cloves garlic, crushed
1 green onion, chopped
1 tablespoon fish sauce (Optional)
1 lemon, sliced (Optional)
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 ¼ pounds chicken wings, split and tips discarded
5 ¼ cups chicken broth
1 cup glutinous sweet rice
1 teaspoon fish sauce for sprinkling, if desired (Optional)
