Arroz Caldo Recipe may sound like Spanish but searching on the internet about this term leads nowhere, translation however refers to rice broth which is actually the am we usually feed our young children and does not directly relate to lugaw or porridge.
It has plenty of variants and it is known to have originated from China as congee. There is a popular fast food in the Philippines who serves this menu and you know who I'm referring to which is no other than Chowking.
Arroz Caldo in the Philippines is usually cooked during rainy season and some prefer to eat and prepare it during breakfast specially those who do not prefer to have heavy meal in the morning.
At home my Mom cook it as a quick option when there is not much option in the fridge and there is no time to rush buy groceries at the market.
I am not a fan of Arroz Caldo Recipe myself but when I tried it in Singapore and Malaysia it taste really different the rice as based will melt in your mouth as it is over cooked.
It is topped with fish floss, fried garlic as well spring onions, You will be surprised with brown peanuts as you dig the bowl with your spoon.
However we wanted to cook a more of a Filipino version which for me is bland and needs more flavor.
Oh I almost forgot when eating outside try putting more pepper which will give it the peppery taste a perfect combination with the porridge.
Chicken Arroz Caldo Recipe
- 2 cups glutinous rice
- 250 g chicken
- 2 pcs boiled eggs
- 4 cloves garlic
- 2 medium onion
- 10 g ginger
- 1 tbsp black pepper
- 1 tsp salt
- 1 ½ cups water
- Wash the rice in a pot, twice to clean.
- Put 2 ½ cups of water and boil until it's cook.
- Stir occasionally to avoid the rice from sticking on the pot.
- Sauté the garlic, onion, chicken and ginger in a separate pan.
- Add salt and black pepper to taste.
- Add some water to simmer. (This ensures the chicken to be cook)
- Add a boiled egg and serve.