AROZ CALDO

Is a type of rice porridge or known as Filino Congee. In this rice soup, chicken pieces (preferably bone-in) and rice are boiled in a ginger-based broth until the grains have disintegrated into porridge-like consistency. Fried garlic bits, chopped green onions and calamansi juice are added for additional layers of flavor.  The gruel is more common as a midday merienda but as it often includes meat, eggs or seafood, it is substantial enough to serve as a meal on its own.

Ingredients:
1 whole chicken, cut into pieces
1 tablespoon oil
1 small onion, peeled and sliced thinly
3 cloves garlic, peeled and minced
4 tablespoons fresh ginger, peeled and minced
1 cup rice
7 cups water
3 bouillon cubes
salt and pepper
hardboiled eggs, peeled and halved
fried garlic bits
calamansi or lemon, cut into wedges
fish sauce

Cooking Procedure:
1. Trim chicken of unwanted fat, rinse and drain well.
2. In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until limp and aromatic.
3. Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. 4. Add fish sauce and continue to cook for around 1 to 2 minutes.
5. Add rice and cook, stirring regularly, until rice starts to lightly brown.
6. Add water and bring to a boil, skimming scum that floats to surface.
7. Add bouillon cubes and stir to dissolve. Lower heat, cover and simmer, stirring occasionally, until the rice has softened and the congee has thickened to desired consistency.
8. Season with salt and pepper to taste.
9. Ladle on bowls. Add boiled egg and garnish with green onions and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.

Serve hot and Enjoy !