- 2 tablespoons cooking oil
- 3 cloves garlic, diced
- 1 small onion, diced
- 1 inch piece of ginger, finely chopped
- 1/2 kg. (about 6 pcs.) chicken wings
- 2 tablespoons fish sauce
- 1/2 cup white long-grained rice
- 1/2 cup glutinous rice (malagkit)
- 1 1/2 litres of water, or less depending on how thick you’d like it to be
- 1 chicken bouillon cube
- 5 small chilies, minced
- a dash of turmeric
- 2 tablespoons of safflower
- 2 hard-boiled eggs, sliced
- 1 tablespoon of crunchy garlic
- 1 spring onion, sliced thinly
- salt, to taste
- ground black pepper, to taste
- calamansi or lime, to taste
- Saute the garlic and onion in cooking oil.
- Add the ginger and chicken wings and cook until slightly brown (around 3-7 minutes).
- fish sauce and uncooked rice and pour in the water. Cover the pot, bring the mixture to a boil, and then turn down the heat.
- Mix in the chili, turmeric, and the chicken bouillon.
- Let simmer for 30 minutes while frequently stirring (every 5-10 minutes). Make sure the rice doesn’t stick to the bottom!
- Taste the mixture and season with salt and pepper.
- Ladle the arroz caldo into bowls and garnish with sliced eggs, crunchy garlic, sliced spring onions, and safflower.
- Serve with calamansi or lime, ground black pepper, and fish sauce on the side.
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