Black Rice Arroz Caldo

Name: Black Rice Arroz Caldo
Yield: 5
Ingredients: 30.0ml Canola Oil; 30.0g Garlic cloves, minced; 50.0g White Onions, minced; 30.0g Ginger, minced; 60.0g Knorr Chicken Broth Base 1.5kg; 500.0g Black rice grains, soaked in water overnight; 2.0l Water; 3.0pc Lemongrass stalks; 5.0g Black Pepper, crushed; 0.0g Fish sauce to taste; 200.0g Chicken breast, boiled, then shredded; 100.0g Chicharon, crushed; 5.0pc Eggs, hardboiled; 10.0g Spring Onions; 20.0g Fried Garlic Bits

This version puts a healthy twist on a merienda staple by using black rice instead of white. The dark color creates a rich contrast against the garnish.

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Rice Preparation

Canola Oil 30.0 ml
Garlic cloves, minced 30.0 g
White Onions, minced 50.0 g
Ginger, minced 30.0 g
Knorr Chicken Broth Base 1.5kg 60.0 g
Knorr Chicken Broth Base 1.5kg
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Black rice grains, soaked in water overnight 500.0 g
Water 2.0 l
Lemongrass stalks 3.0 pc

Presentation

Black Pepper, crushed 5.0 g
Fish sauce to taste
Chicken breast, boiled, then shredded 200.0 g
Chicharon, crushed 100.0 g
Eggs, hardboiled 5.0 pc
Spring Onions 10.0 g
Fried Garlic Bits 20.0 g

Filipino

Chicken

Side & Snacks

This version puts a healthy twist on a merienda staple by using black rice instead of white. The dark color creates a rich contrast against the garnish.

...

Preparation

Rice Preparation
- Heat a heavy bottom sauce pot. Add the oil and saute the garlic, onions and ginger until fragrant.
- Strain the black rice from its soaking liquid. Add the rice to the pot.
- Add the Knorr Chicken Broth to the rice. Stir to incorporate the broth into the rice
- Add the water. Bring to a boil, then turn down to simmer. Add the lemongrass while the rice is cooking. Add more water if necessary or when the liquid has significantly reduced but the rice is not yet fully cooked.
Presentation
- Garnish with shredded chicken meat, crushed chicharon, egg, spring onions and garlic chips.
- Best served with fried tofu and mushroom salad. See recipes on our website.