Arroz Caldo (Filipino Chicken and Ginger Rice Porridge)
Local name: Arroz caldo
In short: Sticky rice simmered with chicken and plenty of ginger into a thick, golden porridge, topped with fried garlic, egg, scallion and a squeeze of calamansi. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 525 kcal
Arroz caldo is a bowl of comfort across the Philippines: rice cooked down with chicken and a lot of ginger until the grains melt into a thick, golden porridge. It is served at breakfast, on rainy afternoons and whenever someone feels unwell. Each person finishes their bowl at the table with fried garlic, a boiled egg, sliced scallion, fish sauce and a squeeze of calamansi, so every spoonful can be a little different.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion, garlic and ginger for 4 to 5 minutes, until soft and fragrant.
- Add the chicken and cook for 5 minutes, turning, until the outside turns white. Stir in the fish sauce.
- Add the rinsed rice and stir for 2 minutes so the grains are coated in the oil. Pour in the water or stock and add the turmeric.
- Bring to a boil, then lower the heat and simmer, partly covered, for 30 to 35 minutes, stirring every 5 minutes so the rice does not stick, until the porridge is thick and the rice is soft.
- While the porridge simmers, hard-boil the eggs for 10 minutes, then cool, peel and halve them. Fry the sliced garlic in the 2 tbsp oil over medium-low heat for 2 to 3 minutes until pale gold, then lift it out onto paper towels.
- Lift out the chicken, which should read 74°C (165°F) inside, and pull the meat off the bones in large shreds. Return the meat to the pot and discard the bones and skin.
- Thin with hot water if needed and season with pepper and more fish sauce. The porridge should flow slowly off a spoon.
- Ladle into bowls and top with the eggs, fried garlic and scallion. Serve with calamansi and fish sauce on the side.
Tips
- Stir often once the rice starts to thicken, because it sticks easily to the pot. Keep a kettle of hot water ready to loosen it.
- Fry the garlic slowly in a little oil until pale gold and take it off the heat early, because it keeps cooking and turns bitter.
Questions and answers
What is the difference between arroz caldo, lugaw and goto?
Lugaw is plain rice porridge. Arroz caldo adds chicken and lots of ginger, while goto is made with beef tripe.
Why add sticky rice to arroz caldo?
Glutinous rice breaks down faster and gives the porridge its thick, creamy body. Using only jasmine rice also works, but cook it longer.
Can I make arroz caldo ahead of time?
Yes. It thickens as it stands, so loosen it with hot water when you reheat it. Keep the toppings separate.
How long does it take to make Arroz Caldo (Filipino Chicken and Ginger Rice Porridge)?
About 1 h 5 min in total: 15 min of preparation and 50 min of cooking.
How many calories are in Arroz Caldo (Filipino Chicken and Ginger Rice Porridge)?
About 525 kcal per serving, with 31 g of protein, 60 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 525 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 60 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
