Chicken Arroz Caldo

Name: Chicken Arroz Caldo
Yield: 10
Ingredients: 90.0ml Vegetable Oil; 30.0g White Onions, chopped; 30.0g Garlic, chopped; 40.0g Ginger, thin slices; 30.0ml Fish Sauce, short grain; 360.0g Rice; 2400.0ml Water; 30.0g Knorr Chicken Broth Base 1.5kg; 10.0g Knorr Chicken Powder 1kg; 4.0g Black Pepper, ground; 150.0g Crispy Chicken Skin, fried; 150.0g Fried Tofu, medium cubes, 15g; 200.0g Chicken breast, boiled, then shredded, 20g; 200.0g Boiled Eggs, 3 jumbo size pcs, small cubes, 20g; 150.0g Pork - Chicharon, bits, 15g; 50.0g Spring Onions, chopped, 5g; 100.0g Calamansi, 10 whole pcs, 1pc

Get your diners to savor a timeless, warm bowl of soothing Filipino-styled chicken congee. Cook up a delightful serving of chicken rice porridge, topped off with tender, meaty slices of chicken and hints of ginger and garlic put together in a hearty bowl.

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Prepare the Chicken Arroz Caldo Base

Vegetable Oil 90.0 ml
White Onions, chopped 30.0 g
Garlic, chopped 30.0 g
Ginger, thin slices 40.0 g
Fish Sauce, short grain 30.0 ml
Rice 360.0 g
Water 2400.0 ml
Knorr Chicken Broth Base 1.5kg 30.0 g
Knorr Chicken Broth Base 1.5kg
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Knorr Chicken Powder 1kg 10.0 g
Knorr Chicken Powder 1kg
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Black Pepper, ground 4.0 g

Garnish the Bowl

Crispy Chicken Skin, fried 150.0 g
Fried Tofu, medium cubes, 15g 150.0 g
Chicken breast, boiled, then shredded, 20g 200.0 g
Boiled Eggs, 3 jumbo size pcs, small cubes, 20g 200.0 g
Pork - Chicharon, bits, 15g 150.0 g
Spring Onions, chopped, 5g 50.0 g
Calamansi, 10 whole pcs, 1pc 100.0 g

Filipino

Chicken

Main course

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Preparation

Prepare the Chicken Arroz Caldo Base
90 minutes
1. Add oil to the pot.
2. Saute onions, garlic and ginger. Once they turn fragrant and translucent, add the fish sauce. Saute until it is reduced to half.
3. Add now the short grain rice. Saute until each grain is oil coated or translucent.
4. Add now the water and the Knorr Chicken Broth Base.
5. Bring to a boil and simmer for 30 minutes. Season with black pepper and Knorr Chicken Powder.
6. Stir the porridge every 5 to 10 minutes or until it is fully cooked. You may add turmeric or atsuete oil for color.
Garnish the Bowl
10 minutes
1. Pour 1 cup of newly cooked arroz caldo base into a bowl.
2. Add your prepared toppings evenly on top such as crispy chicken skin, fried tofu cubes, shredded boiled chicken, chopped boiled eggs, chicharon bits and finish with chopped spring onions.
3. Serve with a slice of calamansi.