Arroz Caldo Recipe, makes 6 servings

2 tablespoons vegetable oil 3 garlic cloves, peeled and finely

chopped 1 1-inch piece of ginger, peeled and finely chopped, about
1/2 tablespoon 1 small onion, chopped, about 1/3 cup pinch of
saffron 6 chicken wings, or 1 large boneless chicken breast, cut into 1-
inch pieces 1 cup jasmine rice 4 cups chicken stock 2 tablespoons
fish sauce 3 hard-boiled eggs, sliced for garnish 2 spring onions,
thinly sliced for garnish 3 calamansi or limes
Saut the garlic in oil in a medium saucepan over medium heat and
cook until golden brown, about 2 minutes. Transfer the garlic to a paper
towel-lined plate to drain and set aside. Add the ginger, onion, and
saffron and cook until the onion is translucent, about 3 minutes. Add
the chicken and brown for about 5 minutes. Add the rice, chicken stock,
and fish sauce, cover the pan, and simmer over medium to low heat.
Stir frequently and simmer until the chicken and rice are cooked
through, about 25 to 30 minutes.
Ladle the arroz caldo into bowls and serve with bowls of hard-boiled
egg, spring onion, fried garlic, calamansi and fish sauce on the side.
Cooking Notes
1. This recipe makes a fairly thick rice porridge, which I love. For a
thinner arroz caldo add more cups of chicken stock. My mom and I
both use jasmine rice but she sometimes uses sticky rice to make a
thicker porridge.
2. When reheating, add some chicken stock or water to the porridge
and warm over medium heat.
3. For the more adventurous, tripe can be used instead of chicken.