- 2 lbs. chicken, broken down into pieces
- 4 cloves of garlic, minced (for the congee)
- ½ cup fresh ginger, finely minced or cut into thin strips
- 1½ cups of uncooked white or sticky (malagkit) rice
- 2 tbsp. fish sauce
- 6 cups of water or chicken broth
- 1 small onion, chopped
- ¼ cup green onions or scallions, chopped
- 2 cloves of garlic, minced (for toasting)
- calamansi or lemon, cut into wedges
- salt and pepper to taste
- In a large pot or dutch oven, heat a couple of tablespoons of olive oil.
- Add the onions and cook until they begin to soften.
- Add the ginger and 4 minced cloves of garlic, cook for a minute or so until aromatic.
- Add the chicken pieces (skin on) and sear until golden on all sides.
- Once chicken has browned, remove and set aside.
- Add the rice and stir until coated in oil. If there is not enough oil, add a little in at this point.
- Return the chicken to the pot, add the fish sauce, pour in the chicken broth or water and stir well.
- Cover and bring to a boil.
- Once boiling, reduce to a simmer and continue to cook over medium for 45 minutes to an hour until the chicken is fully cooked.
- Stir occasionally to make sure that none of the rice is sticking to the bottom of the pot.
- While the arroz caldo is cooking, pour a couple of tablespoons of oil into a pan on the stovetop and add in the remaining 2 minced cloves of garlic.
- Heat the oil and garlic on low and let cook until golden and crisped.
- When ready, remove the garlic to a paper towel and leave to drain.
- When the arroz caldo is ready, it should be the consistency of a thick porridge. If you want to thin it out a bit, you can stir in a little more water.
- Adjust seasoning with salt, pepper and fish sauce to taste.
- Serve hot, topped with chopped scallions, toasted garlic and a citrus wedge for each person.
Source: Par Taste
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