Cherry & Dennis Recipes
Filipino Chicken Arroz Caldo
菲律賓薑香雞肉粥
Recipe overview
Filipino Arroz Caldo sautés ginger, garlic, chicken and rice before a slow simmer into a soothing congee finished with crisp garlic, egg, spring onion and lime.
01
Ingredients
Main ingredients
- 700 g bone-in chicken thigh pieces
- 250 g white rice
- 50 g ginger (finely shredded)
- 8 cloves garlic (thinly sliced; half for frying and half for the congee)
- 1 medium onion (diced)
- 2 eggs
- 2 stalks spring onions (finely sliced)
- 2 limes (cut into wedges)
Seasoning
- 3 tbsp cooking oil
- 2 tbsp fish sauce
- 1.8 litres water
- to taste salt
- 1/4 tsp black pepper
02
Tools
- kitchen knife
- cutting board
- kitchen paper
- mixing bowl
- small bowl
- fine strainer
- measuring cup
- measuring spoons
- lidded soup pot
- saucepan
- wooden spoon
- ladle
- kitchen tongs
- white serving bowl
- food thermometer
03
Steps
Step 1
Inspect the chicken
Thaw chicken fully in the refrigerator and do not rinse; discard it if smelly, slimy or icy inside.
Step 2
Dry the chicken
Pat the chicken dry, then immediately clean hands, board and work surface.
Step 3
Rinse and drain the rice
Rinse the rice gently two or three times and drain for 10 minutes.
Step 4
Prepare aromatics and garnish
Shred ginger, slice garlic, dice onion, slice spring onion and cut limes into wedges.
Step 5
Boil the eggs
Cover eggs with water, boil for 9 minutes, cool in water, peel and halve.
Step 6
Fry the garlic
Use about half the oil to fry half the garlic over low heat until pale gold, then remove it with the oil.
Step 7
Sauté ginger and onion
Heat the remaining oil and sauté ginger, onion and remaining garlic for 2–3 minutes.
Step 8
Lightly brown the chicken
Cook chicken 4–5 minutes until lightly golden outside; the centre remains uncooked.
Step 9
Coat the rice
Add rice, fish sauce and pepper and stir for 2 minutes until every grain is glossy.
Step 10
Add water and simmer
Add 1.8 litres of water, bring to the boil, then partly cover and simmer 30 minutes, stirring the bottom every 5 minutes.
Step 11
Check chicken and texture
Confirm the thickest chicken piece reaches 75°C, stir the congee and add hot water gradually if too thick.
Step 12
Garnish and serve
Taste before adding salt, ladle into bowls and top with egg, crisp garlic and spring onion, serving lime on the side.
Common mistakes
- Adding water before coating the rice loses the characteristic aromatic base.
- Failing to stir the bottom lets the congee stick and scorch.
Tips
Bone-in chicken gives the congee a deeper broth.
Congee thickens as it stands; loosen with hot water before serving.
