Arroz Caldo

I’ve been having a toothache for three days now and couldn’t chew very well. I hate to think that one of my wisdom teeth has erupted and might need to be removed. 😂😭😂😭 Sad to say, I’m not yet ready for a wisdom tooth extraction.

Ayana Grace has been sick for a week and hasn’t been eating very well either... choosy, as expected of a sick person.

So for today, I thought of coming up with a soft diet. Hence, this craving for arroz caldo. 

Honestly, believe it or not, this is the first time I cooked arroz caldo. Good that I was able to search for easy-to-do recipes from YouTube. 

Here’s how I did it.

Ingredients:

Oil

5 cloves garlic, minced and chopped

1 pc onion, sliced

1 pc ginger, sliced

250 gms. chicken fillet, chunked

Salt and pepper to taste

1 pc chicken bullion 

3/4 cup rice, washed and drained

Water, 4 times the measurement of rice (according to cooking directions of rice variety)

1/3 cup fish sauce

4 pcs hard boiled eggs

1 tbsp green onions, chopped

garlic, sauteed

Steps:

1. Saute garlic in oil until golden brown. Set aside half and reserve as toppings.
2. Add onions and ginger. 
3. Add chicken. Simmer until chicken chunks become golden brown. 
4. Add salt, pepper and chicken bullion. 
5. Add rice. Mix for one minute. 
6. Add water. 
7. Add fish sauce. 
8. Simmer with constant stirring until rice is cooked. 
9. Add hard boiled eggs.
10. Serve with green onions and reserved garlic as toppings. 

Sorry for the coarsely-chopped garlic which I hurriedly chopped. The chicken chunks drowned after I added the large boiled eggs on the serving bowl. That explains why they are not visible in the photo.

I didn’t use sticky rice, just the ordinary rice I cook daily. I use a combination of jasmine and brown rice. Surprisingly, hubby, who doesn’t eat rice, tried it. He wasn’t able to resist the looks of it! I’m excited to hear what he has to say after finishing his cup. Exciting!