Arroz Caldo

Method8 steps · about 1 hr 10 min

1. 1

   Step 1: Heat all 3 tbsp cooking oil in a pot. Add all 8 chopped garlic cloves, 3 chopped onions and the 3 julienned thumb-sized ginger pieces. Sauté, stirring, until fragrant and the onions are translucent.

   Uses 3 tbsp cooking oil · 8 garlic cloves, chopped · 3 onions, chopped · 3 thumb-sized pieces ginger, julienned

   
2. 2

   Step 2: Add all 2 lb chicken pieces to the aromatic base. Sauté and turn the pieces until the outside turns golden brown; this browning is only the first cooking stage, and the chicken will finish during the porridge simmer.

   Uses Sautéed garlic, onions and ginger in cooking oil · 2 lb chicken, cut into serving pieces

   
3. 3

   Step 3: Add all 1½ cups uncooked rice to the same pot with the browned chicken and aromatics. Sauté for 1 minute, stirring the rice through the mixture.

   Sauté uncooked rice · 1 minUses Partially cooked browned chicken and aromatic base · 1½ cups uncooked rice

   
4. 4

   Step 4: Pour all 34 oz water into the pot containing the same chicken, rice and aromatics. Stir and bring the mixture to a boil.

   Uses Chicken, uncooked rice and sautéed aromatics · 34 oz water

5. 5

   Step 5: Add the Maggi Magic Chicken Cube (1) and stir until it dissolves. Reduce the heat and simmer for about 30–40 minutes, stirring regularly along the bottom so the rice does not stick or scorch. Continue gently until the rice is fully tender and creamy and the chicken is cooked through, reaching 165°F (74°C) in the thickest meat away from bone.

   Simmer chicken rice porridge · 40 minUses Boiling chicken-rice mixture with the measured water · 1 Maggi Magic Chicken Cube

   
6. 6

   Step 6: Stir all 1 tbsp safflower (kasubha) into the fully cooked porridge. Taste and season with fish sauce and ground black pepper to taste; the source gives no measured dose for either seasoning. Mix until the colour and seasonings are distributed.

   Uses Fully cooked chicken-and-rice porridge · 1 tbsp safflower (kasubha) · Fish sauce, to taste · Ground black pepper, to taste

   
7. 7

   Step 7: Add all 5 ready hard-boiled, peeled eggs to the hot porridge. Warm them through gently without treating them as raw eggs. Slice the eggs if needed so they can be shared across the six portions.

   Uses Seasoned chicken rice porridge · 5 hard-boiled eggs, peeled

8. 8

   Step 8: Divide the hot porridge, chicken and five eggs among 6 portions. Top with the complete 1 cup chopped green onions, and ready toasted garlic if desired. Finish with juice squeezed from the 1 lemon OR the 4 calamansi alternative, using only one citrus route. Serve promptly. Refrigerate leftovers promptly and reheat thoroughly to 165°F (74°C) before eating.

   Uses Finished chicken rice porridge with five warmed hard-boiled eggs · 1 cup green onions, chopped · Ready toasted garlic, optional garnish · 1 lemon, only for the lemon route · 4 calamansi, only instead of the lemon