23 June 2014

Arroz Caldo


Oh, this rainy season makes me want to eat and eat, post it on Instagram (lol) and eat again. Aside from snuggling and cuddling, my daughter and I enjoy sharing good food together. I'm not sure with other moms who can cook but it's my pride and joy when my daughter loves whatever I serve her. Lately, she's also been showing interest on the process of preparing it. Earlier before lunch when we arrived home from her school, I immediately set up my kitchen for one of my favorite comfort food when it's rainy and cold ― arroz caldo. 

Pia helped me sauté the ginger, garlic, onion and chicken. She amazingly savored the fragrance the sizzling aromatics brought. I'm glad I'm raising up a real food lover. Anyway, here's the recipe and I hope that if you will try it at home, you will love as much as my little foodie does!


Ingredients:

- 2 tbsp cooking oil
- 1 small knob of ginger, thinly sliced
- 2 cloves garlic, minced 
- 1 medium red onion, julienned
- 200 gms chicken, sliced in bite sizes
- 1/3 cup glutinous rice, uncooked
- 1/4 cup fish sauce (patis)
- 5 cups chicken broth (or water and 1 chicken cube aka bouillion)
- dash of black ground pepper for seasoning
- Spanish paprika (much better if you use safflower or kasubha)
- 1 boiled egg, slice if desired
- minced spring onions and fried garlic chips for garnish


Procedure:

1. In a pot, heat oil. Sauté ginger, garlic and onion. Avoid the garlic to burn, like what I always say. We don't want the congee to taste so bitter parker. Hihi.

2. Add the chicken bites and black ground pepper. Parboil (sangkutsahin) it on fish sauce for 30 seconds to 1 minute. Definitely a #bebengcooks secret unveiled! That's the reason why my food isn't bland or pale, I always make sure that the time of the meat (fish, pork, chicken or beef) in heat is just enough for it to release its natural flavor. However, since I want more richness for this comforting-but-too-simple dish, I still used chicken bouillon.

3. Pour chicken broth or water then chicken bouillon. Cover and let it boil.

4. In high fire, add the glutinous rice, stir occasionally and simmer until fully cooked. Make sure that you won't neglect it so it won't stick to the pot. Again, stir occasionally.

5. Rice will be cooked for about 20-30 minutes depending on the kind of rice that you used. Once it's done, scoop out in a bowl and garnish with egg, spring onion, fried garlic and Spanish paprika. You can also drizzle some fish sauce and calamansi juice, if desired.

6. Serve hot to your loved ones, eat it alone or whatever. Basta, enjoy! ♥


For more of my recipes, click here. Happy cooking! 

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