Sunday, October 16, 2011

Arroz Caldo - The "Chicken Soup" of the Philippines

That dish is a simplified version of American Chicken Soup.  It's certainly the go-to dish for when people are a little under the weather, though sick or not sick, the flavor remains hearty.  The ingredients are very affordable and there's practically no work involved in making it.  You can easily double the recipe for a bigger serving.   
2 servings; 30-40min
  • 1tbs oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1/4 inch ginger slice diced (~1 loose tbsp)
  • 1lb chicken drumettes
  • 3/4tsp salt
  • 2tbsp fish sauce
  • 1 cup uncooked white rice rinsed and drained
  • 4 cups water
  • 1/4 tsp ground black pepper
  • 1 tbsp dried parsley flakes
Topping: golden fried garlic, boiled egg, diced green onion, splash lemon juice (this is the traditional way of serving, but I didn't have any of these ingredients at the time). 

1.  Heat a small pot. medium high heat.  Add oil.
2.  Add onion, garlic, ginger. stir until onions are translucent.
3.  Add chicken and salt. cook ~3 min or until chicken is no longer pink.
4. add fish sauce and rice. stir and cook 3 min.
5. add water, parsley, black pepper. bring up to boil.  stir, cover, and lower heat to a gentle simmer for ~25-30min.  this will allow for flavors to develop and soup to thicken.

*Click HERE for a cooking dictionary. 

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