Authentic Filipino Arroz Caldo

Ingredients

Garlic

6 cloves, 4 minced for cooking and 2 sliced and fried for garnish

Fresh ginger

2 inches, peeled and minced

Onion

1 large, chopped

Chicken

4 pieces, bone-in

Fish sauce

2 tablespoons

Rice

1 cup, uncooked

Chicken broth

6 cups

Hard-boiled eggs

4, halved

Green onions

4, chopped

Lemon or calamansi

2, squeezed for juice

Salt and pepper

to taste

Oil

for sauté and frying

Instructions

1. Heat oil in a large pot over medium heat.
2. Sauté minced garlic, ginger, and chopped onion until fragrant and onions become translucent.
3. Add the chicken pieces to the pot, cooking until lightly browned.
4. Pour in the fish sauce, stirring well to evenly coat the chicken.
5. Add the uncooked rice, stirring for a few minutes to lightly toast the grains.
6. Add the chicken broth, bringing the mixture to a boil.
7. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the rice is cooked and the chicken is tender.
8. Remove the chicken from the pot and shred the meat once cool enough to handle, discarding the bones. Return the shredded chicken to the pot.
9. Season the Arroz Caldo with salt and pepper to taste.
10. Serve hot, garnishing each bowl with a halved hard-boiled egg, chopped green onions, fried garlic, and a fresh squeeze of lemon or calamansi juice.