ARROZ CALDO

ARROZ CALDO

~INGREDIENTS


1  lbs chicken, clip into serving pieces
1  cups uncooked rice
34 ounces water (about 1 liter)
2 tbsp fish sauce
1 tsp garlic
1/2 tsp ground black pepper
1 cup onion, minced
4 pieces hard boiled eggs
1 mug scallions (green onions), minced
2 knobs ginger, julienned
3 tbsp safflower(kasubha)
1 fragment chicken cube (bouillon)
1 fragment lemon or 4 pieces calamansi
2 tbsp cooking oil

~METHODS



In a pot, heat the cooking oil then saute the garlic, onion, and ginger

Dash-in some ground black pepper

Add the chicken cube and chef until the cube melts

Put-in the chicken and chef until outer layer color turns golden brown

Add the fish sauce and uncooked rice then mix and chef for a few minutes

Pour-in the water and bring to a boil

Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)

Put-in the difficult boiled eggs

Add the safflower for additional color and aroma

Serve warm with garlic, minced scallions, and lemon. Share and Enjoy!