Chicken Congee (Arroz Caldo)
2 tablespoons of oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 onion, chopped
1 rotisserie chicken, deboned, chopped
1 cup long grain rice
7-8 cups of water or chicken stock
2 tablespoons patis (fish sauce)
½ tablespoon black pepper
1 chicken bullion cube
3 stalks green onions, chopped
Fried minced garlic
1 lemon, sliced into wedges
In a pot heat oil, then sauté garlic, ginger and onions. Cook until onions are softened and translucent. Add chicken and heat through. Add rice and stir to coat with oil. Pour in chicken stock to cook the rice. Season with patis, black pepper and bullion cube (if used water instead of chicken stock).
Continue cooking over low heat until rice is done. Approximately 30-40 minutes, stirring occasionally.
Serve topped with chopped green onions, fried garlic and a wedge of lemon.
Tuesday, February 19, 2008
It's a Cold February Night...
My husband kept mentioning this homemade chicken & rice soup, his mom used to make for him all the time when he was a child. So here’s my attempt at making a Filipino dish called Arroz Caldo and I have to admit I really loved it too! What a great dish to make on a cold February night…