CHICKEN ARROZ CALDO
Another of my personal favourites is Chicken Arroz Caldo, especially when my Lola Demet uses "bisaya nga manok" or native chicken, which makes it tastier.
This cuisine is suitable for breakfast and snacking. It also works well as a treatment for those who have the flu or a fever.
Ingredients: (Good for 10 Persons)
1 whole chicken (equivalent to 1 kg) (Cut into a maximum of 16 pieces.)
1 cup of glutinous rice
1 cup normal rice
10 eggs
2 large onions (chopped or ground)
10 pcs. Clove of garlic (chopped or ground)
1 inch ginger (chopped or ground)
Turmeric powder (you can use food color if turmeric powder is not available)
3 Liters of water
1 tbsp. Oil
1 tbsp. Fish sauce
1/2 tsp. Ground white/black pepper
Salt to taste
Spring onion and Calamansi for garnishing
Procedure
1. Heat the oil and garlic in a large mixing bowl over medium heat. Wait until golden brown, then remove and set aside. When the onion and ginger are ready, add the half garlic that was set aside, along with the native chicken, salt, pepper, and fish sauce. Allow the chicken to cook for 5 minutes with the sautéed garlic, onion, and ginger. But don't forget to mix it up every now and then.
2. After 5 minutes, add the washed glutinous and regular rice. Mix thoroughly, then add the turmeric powder. After 5 minutes, cover with 3 liters of water. Make a high-heat fire until it boils, then reduce to a medium-heat fire. Wait 30 minutes, or until the chicken is tender and the rice is done.
3. Meanwhile, in a separate pot, boil the washed egg for 5 minutes. Allow it to cool before peeling.
4. When the arroz caldo is done, serve in bowls. Add one egg to each bowl, along with some fried garlic and spring onion, and some sliced calamansi on the side.
Enjoy Your Meal!
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