How To Cook Arroz Caldo (Arroz Caldo Easy) –This is a
very old dish that originated in China
and brought to the Philippines
by the chinese merchants. Because of its delicious taste, the Filipinos adopted
this dish and as time passed by, Arroz Caldo became a traditional dish of the
Filipinos. This dish is actually a kind of Chinese congee and since the Philippines had been colonized by Spain, the
Spaniards named it Arroz Caldo. This Arroz Caldo is a rice dish Combined with
chops of chicken and some common spices and this dish is in fact one of the
favorite dish during rainy days in the Philippines
and during winter in China.
This dish is very Asian and most of the Asian countries have their own version
of it.
In the city where I grew up when the sun sets, small food
carts are roaming the downtown area to offer and serve Arroz Caldo to the
people who do not have the time to cook for dinner and to the people who have
several minutes left before their graveyard shift starts.
In this recipe, we are going to cook this simple and easy
Arroz Caldo. This is just a simple recipe and you can add some ingredients that
you might want to add. Here is how to cook Arroz Caldo:
HOW TO COOK ARROZ CALDO (ARROZ CALDO EASY)
Ingredients
½ kilo of chiken (cut into serving sizes)
2 cups of uncooked rice (soaked up in water for 30 minutes)
1 ½ Liter of water
6 cloves of garlic
2 thumb-size ginger (thinly sliced)
1 medium size onion (thinly sliced)
Fish sauce to taste
1 teaspoon of freshly ground pepper
¼ cup of Safflower
3 tablespoon of cooking oil
3 eggs (whisked)
! cup of chopped spring onions
Cooking Procedure
- In a pot, saute garlic until light brown.
- Add the onions, saute until transparent.
- Add the ginger, saute for half a minute.
- Add the chicken and stir until the chicken turns color into light brown.
- Add the fish sauce, stir a little bit.
- Add the water and rice and bring to a boil.
- Simmer for 30 minutes or until the rice is cooked.
- Stir occasionally to make it a little thick.
- Pour in the egg, stir while pouring in the egg.
- Add the Safflower and simmer for another minute.
- Scatter some spring onions and serve with calamansi or lemon.
6. Add the water and rice, and bring to a boil.
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