Prep time: 20 minutes
Total time: 1 hour and 15 minutes
for the arroz caldo:
¼ cup|60 ml canola oil
1 pound|450 grams skinless, boneless chicken thighs
1 medium Spanish onion, finely diced
1 (3-inch) piece of fresh ginger, peeled and finely diced
6 garlic cloves, finely chopped
1 cup|225 grams jasmine rice
1 cup|225 grams sticky rice
8 cups|2 liters homemade Chicken Stock or low-sodium canned chicken stock or broth
2 tablespoons fish sauce
1 teaspoon freshly ground black pepper
calamansi or freshly squeezed lemon juice, to taste
poached eggs, hard-cooked, or cooked soy-cured eggs
crispy fried shallots
1 scallion, thinly sliced
- Heat the oil in a large stockpot over high heat until the oil begins to shimmer. Add the chicken and cook for about 3 minutes per side, until golden brown on both sides (but not cooked through—it will continue to cook in the broth). Remove the chicken to a plate.
- Add the onion, ginger, and garlic and cook for about 4 minutes, until soft. Add the rice and cook, stirring a few times, for about 2 minutes, until lightly toasted.
- Add the chicken stock and 8 cups of water, return the chicken to the pot, bring to a boil, reduce the heat to low, cover the pan, and cook for about 20 minutes, until the chicken is just cooked through, stirring occasionally so the rice doesn’t burn at the bottom. Remove the chicken from the pot, shred it using two forks into bite-size pieces, and return it to the pot.
- Continue cooking for about 30 to 40 minutes, until the rice is thick. Season with the fish sauce, pepper, and juice.
- Serve in bowls as is or with any of the garnishes.
AUTHOR’S NOTE: This recipe has been reprinted with permission of the author from Lemongrass and Lime: Southeast Asian Cooking at Home.
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